Angel Strawberry Dessert Recipe

5 20 22
Angel Strawberry Dessert Recipe
Angel Strawberry Dessert Recipe photo by Taste of Home
Publisher Photo

Angel Strawberry Dessert Recipe

Read Reviews
5 20 22
Publisher Photo
This is a wonderful treat when fresh strawberries are readily available. Every time I make this pretty dessert, someone asks for the recipe. —Theresa Mathis, Tucker, Georgia
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • 1-1/2 cups sugar
  • 5 tablespoons cornstarch
  • 1 package (3 ounces) strawberry gelatin
  • 2 cups water
  • 2 pounds fresh strawberries, hulled, divided
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes

Directions

For glaze, in a large saucepan, combine the sugar, cornstarch and gelatin. Add water and stir until smooth. Cook and stir over medium-high heat until mixture begins to boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool completely. Cut half of the strawberries into quarters; fold into glaze.
In a small bowl, beat cream cheese until smooth. Beat in milk until blended. Fold in whipped topping.
In a 4-qt. clear glass bowl, layer half of the cake cubes, glaze and cream mixture. Repeat layers. Cut remaining strawberries in half and arrange over the top. Cover and refrigerate for at least 2 hours or overnight. Yield: 16 servings.
Originally published as Angel Strawberry Dessert in Country Extra May 2006, p49

Nutritional Facts

1 serving: 344 calories, 11g fat (8g saturated fat), 24mg cholesterol, 202mg sodium, 57g carbohydrate (43g sugars, 1g fiber), 5g protein.

  • 1-1/2 cups sugar
  • 5 tablespoons cornstarch
  • 1 package (3 ounces) strawberry gelatin
  • 2 cups water
  • 2 pounds fresh strawberries, hulled, divided
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
  1. For glaze, in a large saucepan, combine the sugar, cornstarch and gelatin. Add water and stir until smooth. Cook and stir over medium-high heat until mixture begins to boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool completely. Cut half of the strawberries into quarters; fold into glaze.
  2. In a small bowl, beat cream cheese until smooth. Beat in milk until blended. Fold in whipped topping.
  3. In a 4-qt. clear glass bowl, layer half of the cake cubes, glaze and cream mixture. Repeat layers. Cut remaining strawberries in half and arrange over the top. Cover and refrigerate for at least 2 hours or overnight. Yield: 16 servings.
Originally published as Angel Strawberry Dessert in Country Extra May 2006, p49

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Reviews forAngel Strawberry Dessert

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pajamaangel User ID: 1603339 250307
Reviewed Jul. 11, 2016

"very yummy!"

MY REVIEW
angela32 User ID: 3084463 248227
Reviewed May. 14, 2016

"My family loved this. Will make it again, very good."

MY REVIEW
lid0n28 User ID: 2606913 227339
Reviewed Jun. 2, 2015

"Very easy to make and delicious! Unfortunately only 2 of us to eat it when I read serves 16!

Does someone know if I can freeze it?"

MY REVIEW
texvic User ID: 7767037 223655
Reviewed Mar. 27, 2015

"I give this 5 stars for being relatively easy to prepare and tasting so delightfully good...I took two bowls of this to a church function and they were wiped clean. very closely resembles strawberry shortcake, how can you possibly go wrong with that...Definitely a keeper!"

MY REVIEW
countrysidegirl User ID: 5170925 138041
Reviewed Oct. 31, 2014

"This was very good. I will definitely be making it again."

MY REVIEW
davidjuan User ID: 6500026 207925
Reviewed Mar. 31, 2014

"this is a must try... soooo gooood"

MY REVIEW
parksville User ID: 1598935 158417
Reviewed Jul. 20, 2012

"Melt in your mouth DELICIOUS! The taste buds loved this dessert big time. The only change I made was to use fresh raspberries and raspberry gelatine as that's what I had on hand. A keeper for sure and will definitely make it again and again!"

MY REVIEW
rocky-do User ID: 2125689 87388
Reviewed Jul. 20, 2012

"delish"

MY REVIEW
deannasnz User ID: 6542477 159043
Reviewed Jul. 9, 2012

"This is delicious and I'll be making it again. I used raspberries and raspberry gelatin and substituted whipped cream for the whipped topping, after which success I won't hesitate to try other fruits as well. Next time I'll try leaving out the sweetened condensed milk or using half as much. Never thought I'd say it, but the milk makes it almost TOO rich and sweet! Nevertheless this is a recipe I'd pass on to friends."

MY REVIEW
jswslp User ID: 2057561 90702
Reviewed Dec. 18, 2011

"This recipe has been requested the past 3 years for Christmas! It's delicious!!! I actually started switching out the angel food cake for pound cake. Even better!!!"

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