In Grande Prairie, Alberta, Debbie Segate relies on tangy lemon pie filling and a few other ingredients to quickly dress up a store-bought angel food cake. "If there's time, I use a boxed mix to bake the cake," she adds.
A creamy lime topping turns angel food cake into these yummy squares that are perfect for potlucks or picnics. "You can eat a piece of this light and airy dessert without feeling one bit guilty," notes Beverly Marshall of Orting, Washington. "I adapted this luscious treat from another recipe. It is super-easy to make."
When I was married in 1944, I could barely boil water. My dear mother-in-law taught me her specialty - making the lightest angel food cakes ever. This chocolate version is an easy, impressive treat. For many years, it was our son's birthday cake.—Joyce Shiffler, Colorado Springs, Colorado
A refreshing lemon filling and fresh blueberries give this sunny dessert sensation plenty of color. Don't worry about heating up the oven—this trifle doesn't require baking. —Ellen Peden, Houston, Texas
I dressed up an angel food cake mix with some nuts, spice and applesauce to make an easy and light dessert. I serve it with a dollop of whipped topping mixed with one half cup of sour cream. —Joan Buehnerkemper, Altamont, Illinois
With just one bite of Janet Springer's light-as-air angel food, even dieters will be on cloud nine! Cutting back on the fat and sugar doesn't squeeze the flavor from the sunny citrus cake she makes frequently in St. Petersburg, Florida.
This light and lovely dessert is absolutely heavenly! Marge Hubrich of St. Cloud, Minnesota suggests, "Try this with fresh strawberries, raspberries or blueberries, too, using the corresponding flavor of gelatin. It's delicious with any of them."