Comida Kraft
Recipe Box

Angel Lush

No referer *
Angel Lush is rated 4.610177404295051 out of 5 by 2,142.
Prep Time
15
min.
Total Time
1
hr.
15
min.
Servings

10 servings

See how quick and easy our delicious Angel Lush is to make. Then wow your next crowd with this angel cake's impressive looks and exquisite tastes.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Mix pineapple and dry pudding mix in medium bowl with whisk until blended. Stir in COOL WHIP.
  • Stack cake layers on plate, filling layers and topping with pudding mixture.
  • Refrigerate 1 hour. Top with berries just before serving.
DOLE is a registered trademark of Dole Food Company, Inc.

Lush Dessert Cups

Omit cake. Prepare pudding mixture as directed. Refrigerate several hours or until chilled. Spoon into dessert dishes just before serving; top with strawberries.

How to Cut Angel Food Cake

Use a serrated knife and gentle sawing motion to easily cut the angel food cake as directed.

Substitute

Prepare using COOL WHIP Sugar Free Whipped Topping.

Servings

  • 10 servings

Healthy Living

  • Low fat
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 1/2 Fruit
  • 1-1/2 Carbohydrate
  • 1/2 Fat

Nutrition Bonus

The fruit in this heavenly low-fat dessert provides vitamin C.

Nutritional Information

Serving Size 10 servings
AMOUNT PER SERVING
Calories 140
Total fat 1.5g
Saturated fat 1g
Cholesterol 0mg
Sodium 320mg
Carbohydrate 30g
Dietary fiber 1g
Sugars 26g
Protein 2g
% Daily Value
Vitamin A 0 %DV
Vitamin C 20 %DV
Calcium 6 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I have made this cake twice in the two weeks since I received my copy of the magazine. I have made this cake twice in the two weeks since I received my copy of the magazine. I had so many compliments on how good it was. It is a wonderful combination of flavors. An addition I did this past weekend was to add some red food coloring to the cool whip to make it appear pink with the strawberries on top. It was both pretty and wonderful tasting. I also recommend making it the day before and letting it sit overnight in the refrigerator. The flavors are so much more intense then. Thank you Kraft for such a wonderful recipe that I am sure I will make many times in the future.
Date published: 2006-04-13
Rated 5 out of 5 by from I have been making this Angel Lush for years. I have been making this Angel Lush for years. My daughter is 42 and I know that I have been making this for her for the last 20 years. I also put the mixture on the out side of the cake too. I only wish that I could buy good angel food cakes that were big and nice. I never can and always use a box angel food cake mix. That is great, I would like to be able not to have to do the baking. I am always am looking for short cuts. My family loves this and I have been making it for years without any problems. Try it and I would guess it will become one of your favoriates.
Date published: 2006-09-04
Rated 5 out of 5 by from I have made this for Easter dessert for many years. I have made this for Easter dessert for many years. Today also happened to be Granddad's 71th birthday, so we had to dress it up a bit. I made the pudding filling and spread some between the bottom and middle layers and topped it with a few sliced strawberries. Between the middle and top layers, more filling and banana slices. then the top layer with more filling, a few dollops of whipped cream and a cherry. A drizzle of chocolate syrup around each serving plate. Banana Split Angel Lush! So very good and because it's so rich, you only need a small piece.
Date published: 2007-05-21
Rated 4 out of 5 by from This is and will be a future recipe for our family. This is and will be a future recipe for our family. Loved it. One suggestion for cutting cake into 3 parts. ALWAYS use a serrated knife and use hot running Tap water from your faucet and continue to run knife under running HOT WATER. Then run serrated knife under running HOT TAP water after cutting through each layer and it will make it very easy to cut and no crumbs to speak of while cutting. They do this in a bakery my mom use to work in. Best cake- and fantastic taste. Making it for my annual tea party for the Red Hat ladies. Thanks- Cheryl-Ohio
Date published: 2005-03-29
Rated 3 out of 5 by from I tried this recipe but tweaked it quit a bit. I tried this recipe but tweaked it quit a bit. I made 2 small packages of sugar free banana flavored jello (as directed on the package). I then cut the cake into 2 layers instead of 3 and loaded the cake with the pudding and drizzled thawed (liquid form) sugar free cool whip between the layers. On top of the cake I added more pudding and cool whip and topped with strawberries. This was for Easter so I used red food coloring to tint the cool whip pink. The cake was almost too pretty to eat. Everyone said the cake was delicious.
Date published: 2006-03-22
Rated 5 out of 5 by from THIS IS SO GOOD. THIS IS SO GOOD. MY HUSBAND, DAUGHTER, AND I ATE THE WHOLE THING MINUS 2 PIECES THAT I LET MY SISTERS TRY IN 2 DAYS. MY 5 YEAR OLD WANTS ME TO MAKE IT FOR HER 6TH BIRTHDAY IN MARCH. SHE LOVES STRAWBERRIES SO I PLAN ON PUTTING SLICES IN THE LAYERS WHEN I MAKE HERS. MY SISTERS THOUGHT I BOUGHT IT AT THE STORE AND DIDN'T BELIEVE IT WASN'T FILLED WITH SUGAR. WE WILL DEFINITLY MAKE THIS AGAIN WHEN WE ARE CRAVING SWEETS INSTEAD OF SOMETHING HIGH IN FAT. THIS IS ONE OF THE BEST OF, MANY RECIPES THAT I USE FROM KRAFTFOODS.COM
Date published: 2005-01-28
Rated 5 out of 5 by from What a fun and extremely tasty recipe to make! What a fun and extremely tasty recipe to make! I got very messy when I made it. I read about the problems people were having with it being to runny so to counteract that, I did not put in all of the pineapple and pineapple liquid and went back and forth between puting in pineapple and cool whip until I got the consistency I desired. It came out beautifully! My dad thought it was a sinful, high fat dessert! Just a word to the wise, make sure, if you can, to refriderate after each use. It will hold better. Good luck!
Date published: 2006-08-25
Rated 5 out of 5 by from The cake tasted great. The cake tasted great. It was loved by everyone who ate it. I wouldn't wait 5 minutes to put the filling between layers next time. It was too runny for me. I ended up putting the filling between layers and all over the outside of the cake. Everyone thought it looked great, but they didn't realize it would have looked better the way it was supposed to look. Next time I think I would fill one layer, refrigerate the rest until more set, then fill the next layer and so on. I would want the pretty presentation.
Date published: 2007-05-27
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