Thanks to frozen pound cake and a can of pie filling, this torte's easy to make. If layers slide, keep them in place with toothpicks around the edges as you build. Just remove before serving. —Joan Causey, Greenwood, Arkansas
Guests will see fireworks when you turn a frozen pound cake into a patriotic pleaser. Assemble this tempting torte early in the day and keep it in the refrigerator until it's time for dessert. —Margery Bryan, Moses Lake, Washington
Store-bought angel food cake, canned peaches, frozen yogurt and raspberries combine to make a sweet, summery dessert in just minutes. This easy recipe from Janice Prytz in Murrieta, California is a keeper all year-round!
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.
Make the most of angel food cake, pie filling and whipped topping by creating this light impressive dessert that doesn't keep you in the kitchen for hours. It's the perfect way to end a summer meal. —Carol Johnson, Tyler, Texas
Old Glory Angel Food makes a glorious dessert for your Fourth of July celebration. It's easy to assemble, but the triple layers and stars-and-stripes topping look like you fussed.
"One July, we invited a couple over for a backyard barbecue," relates Anne Nabbefeld of Hortonville, Wisconsin. "The woman had recently become a United States citizen, so I created this cake for her. It was a big hit."
Cookie cutters work well to form these fun and festive fellows from our Test Kitchen. Kids of all ages will enjoy spreading the cutouts with soft, sweet white chocolate frosting, then giving them character by decorating with colorful store-bought candies.