lumicero/recipes-ing2inst huggingface dataset:
Title: Orange-Coconut Angel Food Cake
Ingredients:
- 1 water
- 1 French vanilla instant pudding
- 1/3 skim milk
- 2 sweetened flaked coconut
- 1
- 1 1/4
- 1
- 2
- 3 1/4
Instructions:
1. Preheat oven to 350°.
2. Prepare angle food cake batter and use 1 cup water and 1/3 cup orange juice for liquids, instead of what the package indicates.
3. Fold in 1 teaspoon of the orange extract.
4. Pour into 10-inch ungreased tube pan and spread evenly.
5. Break air pockets by cutting through the batter with a knife.
6. Bake on lowest rack for 30 minutes, or until cake springs back when lightly touched in the center.
7. Remove cake from oven; invert pan and let cake cool completely up side down in pan.
8. Loosen cake from sides of pan using a long spatula; remove from pan.
9. Slice cake horizontally into 4 equal layers using a serrated knife; set layers aside.
10. In a small bowl, prepare instant pudding mix according to package directions, using skim milk.
11. Stir in remaining 1 teaspoon orange extract and orange rind.
12. Fold in 1 cup coconut and 3/4 cup whipped topping. Chill at least 15 minutes.
13. Place bottom cake layer on serving plate; spread with 1/3 of pudding mixture.
14. Repeat with remaining cake layers, ending with top cake layer.
15. Spread remaining 2 1/2 cups whipped topping over top and sides of cake; sprinkle with remaining 1 cup coconut.
16. Store loosely covered in refrigerator until served.
17. **Recipe can be revised according to package directions of cake mix and pudding**.
Title: Make Your Heart Melt Red Velvet Cupcakes W/ Cream Cheese Icing
Ingredients:
- 1/2 butter
- 1 1/2 white sugar
- 2 eggs
- 1 buttermilk
- 1 vanilla extract
- 1 baking soda
- 1 1/2 distilled white vinegar
- 1 all-purpose flour
- 2 salt
- 1/3 cream cheese
- 1 butter
- 16 icing sugar
- 1/2 vanilla extract
- 2
- 1
Instructions:
1. Cake DIrections:
2. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
4. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.
5. Icing Directions:
6. Cream the butter on medium speed until the butter turns whitish and glossy, about 3-5 minutes.
7. Add 1 cup of icing sugar and mix with the butter on medium speed until its all mixed well and glossy again.
8. Add the cream cheese, continue mixing with the electric mixer until everything is well mixed.
9. Start adding the rest of the icing sugar, one cup at a time to the mixture, and continue mixing on medium speed.
10. When all the sugar is mixed well, add the vanilla extract.
11. **The final product should be firm and fluffy, you should be able to see the track marks from the mixer hold their shape in the icing**.
Title: Sweet Won Tons
Ingredients:
- 4 wonton wrappers
- 2 powdered sugar
Instructions:
1. Fill each won ton wrapper with 1/2 TBS fruit filling, Seal won ton with water.
2. Fry in hot oil until brown (about 1-2 minutes on each side), or broil on a baking sheet that has been greased in oven 4 inches from heat source until lightly browned, flip and place under broiler again.
3. Sprinkle with powdered sugar.
Title: Lemon Bar Cookies
Ingredients:
- 2 flour
- 1/2 powdered sugar
- 1 butter
- 4 eggs
- 2 sugar
- 4 fresh lemon juice
- 4 flour
- 1 baking powder
Instructions:
1. Mix flour and powdered sugar together (for crust).
2. Cut butter into flour mixture (as for pie dough).
3. Spray 9 x 13" baking dish with Pam nonstick spray.
4. Spread crust into bottom of pan and pat lightly.
5. Bake at 350° for 20 minutes.
6. Beat all of the topping ingredients together lightly.
7. Pour over the toasted crust and bake an additional 25 minutes at 350°.
8. Cut into small squares.
9. Be careful not to overcook or they get very crumbly. The crust should be slightly crumbly when you bite into it, but not fall apart in your hands. The topping should be the consistency of lemon meringue pie filling.
Title: 100 Calorie Single Serving Brownie
Ingredients:
- 1 flour
- 1 sugar
- 1 cocoa powder
- 2 applesauce
- 1 baking soda
- 1 salt
- 1
Instructions:
1. Mix all the ingredients up.
2. Put in microwave for 1-1:15 minutes.
3. Put a little bit of powdered sugar on top. (*Optional*).
4. Eat it up!
Title: Cherries on a Cloud
Ingredients:
- 1 cherry pie filling
- 1 orange, zest of
- 1
- 2
- 1
Instructions:
1. Combine whipped topping, extract and orange zest.
2. In a pretty glass bowl layer cake cubes, cherry pie filling and whipped topping.
Title: Aunt Neals Old Fashioned Tea Cakes
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 1 vanilla extract
- 3 flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 milk
- white sugar
Instructions:
1. beat butter at medium speed with an electric mixer until creamy.
2. gradually add 1 cup sugar, beating well.
3. add egg and vanilla;beat well.
4. combine flour,salt,baking soda and baking powder.
5. beat into batter alternatly with milk, beginning and ending with flour mixture.
6. shape dough into 2 discs,wrap well and refridgerate at least 1 hour.
7. roll each disc to a 1/4 inch thickness on a floured surface.
8. cut with a 3 inch cutter, place 1 inch apart on a lightly greased cookie sheet.
9. sprinkle with sugar.
10. bake at 400 degrees for 7-8 minutes.
11. cool 1 minute and move to wire racks.
Title: Chocolate Cookie Pound Cake
Ingredients:
- 1 1/4 butter
- 3 sugar
- 6 eggs
- 1 vanilla extract
- 3 all-purpose flour
- 1 heavy whipping cream
- 25 powdered sugar
- 2
- 3
Instructions:
1. Preheat oven to 325°.
2. Spray a 12- to 15-cup fluted pan with nonstick baking spray with flour.
3. In a big bowl, beat butter and sugar at medium speed with a mixer until fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. Beat in vanilla.
6. Gradually add flour alternately with cream, beginning and ending with flour, beating just until combined after each addition.
7. Spoon half the batter into prepared pan.
8. Top evenly with half of crushed cookies; spoon remaining batter over cookies.
9. Top with remaining crushed cookies.
10. Bake 1 hour and 10 minutes to 1 hour and 20 minutes or until a pick comes out clean.
11. Let cool in pan for 10 minutes.
12. Remove from pan, and cool completely on a wire rack.
13. In a small bowl, whisk powdered sugar and milk until smooth.
14. Drizzle glaze over cooled cake.
Title: The Most Wonderful Gingerbread Cookies
Ingredients:
- 3 all-purpose flour
- 1 1/2 baking powder
- 3/4 baking soda
- 1/4 salt
- 1 ground ginger
- 1 3/4 ground cinnamon
- 1/4 ground cloves
- 6 unsalted butter
- 3/4 dark brown sugar
- 1 egg
- 1/2 molasses
- 2 vanilla
- 1 lemon zest
Instructions:
1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
2. In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
3. Add molasses, vanilla, and lemon zest and continue to mix until well blended.
4. Gradually stir in dry ingredients until blended and smooth.
5. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
6. Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
7. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
8. Grease or line cookie sheets with parchment paper.
9. Place 1 portion of the dough on a lightly floured surface.
10. Sprinkle flour over dough and rolling pin.
11. Roll dough to a scant 1/4-inch thick.
12. Use additional flour to avoid sticking.
13. Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
14. Space cookies 1 1/2-inches apart.
15. Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
16. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
17. After cookies are cool you may decorate them any way you like.
18. I usually brush them with a powdered sugar glaze when I am in a hurry, but they look wonderful decorated with Royal icing.
Title: Tiramisu
Ingredients:
- 2 sugar
- 4 eggs
- 8 mascarpone cheese
- 1 espresso coffee
- 3 very strong coffee
- 24 ladyfingers
- cocoa powder
Instructions:
1. In a large bowl beat sugar and egg yolks well-you want it a pale yellow creamy color.
2. Add mascarpone and beat until JUST mixed.
3. In a small bowl beat egg whites until you get stiff peaks.
4. Fold into mascarpone mixture.
5. In another small bowl combine espresso and booze.
6. Dip cookies and place 1 layer in an 8x8-inch deep-dish glass casserole dish.
7. Cover with half the cheese mixture.
8. Top that with another layer of dipped cookies and top with remaining cheese.
9. Sprinkle with cocoa.
10. A nice touch would be to also add chocolate curls.
11. Refrigerate.
Title: Apple Flapjacks
Ingredients:
- 2 apples
- 1/2 butter
- 150 brown sugar
- 75 golden syrup
- 75 porridge oats
- 225 ground cinnamon
- 1/2 salt
- 1
Instructions:
1. Preheat the oven to 190 degrees.
2. Place the apples in a small saucepan together with the lemon juice and a.
3. little water.
4. Bring to the boil.
5. cover and simmer for 10 minutes or until the apple is soft then mash the.
6. apple to a soft purée.
7. Melt the butter, sugar and syrup in another saucepan, but do not let the.
8. mixture boil.
9. Stir in the oats, cinnamon and salt and mix well.
10. Press half the mixture into a 20cm/8 inch sandwich tin.
11. Spread the apple purée on top, then cover with the remaining flapjack.
12. mixture.
13. Bake for 25 minutes, or until golden brown.
14. Remove from the oven and mark into slices, but leave to cool before.
15. attempting to remove from the tin.
Title: Chocolate Fig Truffles
Ingredients:
- 1 pecans
- 1 dried fig
- 2 -3 maple syrup
- 3/4 liquid sweetener
- 1 coconut butter
- 1/4 butter
Instructions:
1. Either in a double boiler or a small fondue pot, add the ingredients for the chocolate coating. (If using a stainless steel bowl over pot, don't let the bowl touch the boiling water otherwise the chocolate will burn! Melt over low simmering heat, stirring, until completely melted).
2. Place the nuts in food processor fitted with the "s" blade. Process until nuts are crumbly. Add the figs and maple syrup. Process until a semi-smooth paste forms. You will need to stop the food processor occasionally and scrape down the sides then process again. Roll filling into 1-inch balls (or to the size desired) and set onto a plate.
3. Prepare a large plate (or baking sheet) for your finished truffles by covering it with a piece of parchment paper. Set aside.
4. Turn off heat and immediately drop the first truffle into the melted chocolate, gently swirl the melted chocolate over it using a spoon. Lift up and place onto the prepared plate with parchment paper. Repeat with remaining truffles.
5. Once you are finished, place the plate(or baking sheet) with the truffles on it into the freezer for about 10 minutes(optional) to harden the coating quickly. Once set, place truffles in a container and store in your fridge. ENJOY!
Title: Dan Street Special
Ingredients:
- 3 all-purpose flour
- 3/4 baking powder
- 1/4 salt
- 1 unsalted butter
- 1 sugar
- 1 egg
- 1 milk
- 1/4 butter
- 1/4 peanut butter
- 3 powdered sugar
- 2 -4 milk
- 1/8 salt
- 1 vanilla
- 1/2 flour
- 1/4 baking powder
- 1/8 salt
- 1/2 butter
- 1 sugar
- 2 eggs
- 2 vanilla extract
- 1 pecans
- 1
Instructions:
1. Preheat oven to 375 degrees F.
2. cookie layer.
3. Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Spread dough onto a greased 9x13 baking sheet.
4. brownie layer:
5. Into a bowl or onto wax paper, sift together flour, baking powder, and salt.
6. In a mixing bowl, beat butter, sugar, and eggs together until light and fluffy. Beat in melted butter and chocolate; stir in flour mixture then fold in the chopped nuts. Spread brownies batter on top of cookie layer bake at 375 for 45 min or until pick comes out clean.
7. peanutbutter cream frosting:
8. In large bowl, combine butter, peanut butter, sugar, salt, vanilla, and 2 tablespoons milk. Mix well, adding more milk as needed to make a fluffy spreadable frosting.After dessert cools frost .
Title: Recees
Ingredients:
- 1/4 peanut butter
- 1/8 salt
- 1/4 powdered sugar
- 2 cocoa powder
- 2 coconut oil
- 2
Instructions:
1. mix peanut butter, salt and powdered sugar in a bowl until its crumbly.
2. form into ovals and put in freezer.
3. mix cocoa powder, coconut oil and syrup and cover in chocolate with corn cob skewer.
4. put back in freezer to harden.
Title: Easy Peasy Mini Cheese Cakes
Ingredients:
- 12 unsalted butter
- 3 cream cheese
- 1 real vanilla extract
- 2/3
- 1
Instructions:
1. In medium bowl mix togther the crumbs and butter. Then evenly divide into dishes, glasses or ramikins making sure to pack them into the bottom.
2. With an electric mixer, mix the nutella, cream cheese and vanilla togther.
3. With a large spoon or spatula gently fold in 8 (ounces) of the wipped cream.
4. Spoon into the dish of your choice and top with whipped cream and garnish.
5. Serve right away or chill till serving.
Title: Pumpkin Yogurt Panna Cotta
Ingredients:
- 4 vanilla yogurt
- 1 fat-free evaporated milk
- 1/2 unflavored gelatin
- 1 ground cinnamon
- 1
- 6
Instructions:
1. In medium bowl, mix yogurt and pumpkin pie mix; set aside. In 1-quart saucepan, sprinkle gelatin over evaporated milk; let stand 1 minute to soften.
2. Heat evaporated milk mixture over medium-high heat, stirring constantly, until gelatin is dissolved and mixture just begins to boil, about 1 minute; remove from heat. Pour into yogurt mixture; stir until blended. Divide mixture evenly among 6 (6-oz) custard cups. Cover with plastic wrap; refrigerate about 4 hours or until set.
3. To serve, run thin knife around edge of each panna cotta. Place serving plate upside down onto custard cup; turn plate and custard cup over; remove custard cup. Sprinkle each panna cotta with cinnamon and drizzle with 1 teaspoon caramel topping.
Title: Apple Everything Cake
Ingredients:
- 1 half-and-half
- 1/4 milk
- 2 sugar
- 4 eggs
- 3 flour
- 1 baking soda
- 1 baking powder
- 1/4 salt
- 2 pure vanilla extract
- 3 apples
- 1/4 dark raisin
- 1/4 chocolate chips
- 1/3 pecans
- 1/4 flaked coconut
- 1/4 maraschino cherry
- powdered sugar
Instructions:
1. Grease and flour a large fluted cake pan.
2. Preheat oven to 325 degrees F.
3. Beat oil, milk, extract and sugar till well combined.
4. Beat in eggs to combine.
5. Sift dry ingredients together and beat into to wet mixture and combine well.
6. Stir in fruits and nuts.
7. Turn batter into pan and bake until tested done with wooden toothpick- about 60 to 75 minutes.
8. Cool in pan 15 minutes and remove to rack to cool well.
9. Wrap overnight before slicing for best flavor.
10. Dust with sugar/cocoa.
11. Freezes well.
Title: Yummy Oatmeal Raisin Cookies!
Ingredients:
- 3/4 margarine
- 1/4 brown sugar
- 1/4 white sugar
- 2 egg
- 1 flour
- 3/4 cinnamon
- 1 baking soda
- 1/2 salt
- 1 Quaker Oats
- 1 1/2 raisins
- 2/3
Instructions:
1. Preheat oven to 350°F (175°C).
2. Mix together margirane,sugar and egg.
3. Add combined flour, cocoa, baking soda and cinnamon, mix well.
4. Mix in raisins and and oats.
5. Drop by tablespoons on greased cookie sheet; then put in oven for 10-14 minutes.
6. Cool on cooling rack for 5 minutes.
Title: Chocolate Peanut Butter Mousse
Ingredients:
- 5 heavy whipping cream
- 1 creamy peanut butter
- 1 chocolate-covered peanuts
- 1/3
Instructions:
1. In a microwave safe bowl, combine the candy bar, cream and peanut butter. Microwave at 50% power for 2-3 minutes or until smooth stirring twice.
2. Transfer to a small mixing bowl. Cover and refrigerate for one hour or until chilled.
3. Remove from fridge and beat until soft peaks form.
4. Spoon into dessert dishes; sprinkle with chocolate covered peanuts.
Title: Golden Syrup Puddings
Ingredients:
- 175 butter
- 175 sugar
- 1 lemon zest
- 3 milk
- 3 eggs
- 175 self raising flour
- 6 golden syrup
- 2 lemon juice
Instructions:
1. Preheat the oven to a moderate heat.
2. Grease 6-8 small ovenproof moulds with butter.
3. Beat butter, sugar & lemon zest together until pale and creamy. Add the milk and eggs and beat well. (Don't worry if the mix curdles). Sift in flour and fold flour in to mix.
4. Combine golden syrup and lemon juice together and put an equal amount of syrup (not batter) into each mould then fill each mould with batter to about 2/3 full.
5. Cover moulds with baking paper and tie of to seal. Place pudding into a baking dish and add water to baking dish. Water should come up only to halfway of the sides of the moulds.
6. Bake puddings for approx 40 minutes.
7. Remove the pudding and cool slighlty on a rack. Remove covers and turn puddings out onto serving plates.
8. Pour some extra heated golden syrup over them before serving if desired.
9. Serve with ice-cream, cream or custard.
Title: Triple Chocolate Cake
Ingredients:
- 1 cream cheese
- 1 light sour cream
- 1/2 Kahlua
- 2 eggs
- 1 chocolate instant pudding
- 1 powdered sugar
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour 12 cup bundt pan.
3. Mix cream cheese, sour cream, liqueur and eggs on medium speed till well blended.
4. Add cake mix and pudding mix; beat until well blended.
5. Fold in chips (batter will be stiff).
6. Pour into prepared pan and bake for approximately one hour or until toothpick comes out clean.
7. Remove from pan and cool on wire rack.
8. Sprinkle with powdered sugar before serving.
Title: Apple Soup With Pound Cake Croutons
Ingredients:
- 10 3/4 apple cider
- 1 dry white wine
- 1 sugar
- 1/2 water
- 1/2 ground cloves
- 1 ground allspice
- 1 granny smith apples
- 3 braeburn apples
- 3 cinnamon sticks
- 3 half-and-half
- 1/2
Instructions:
1. Preheat oven to 375 degrees F.
2. To prepare croutons, slice cake crossways into 8 (1/2 inch) slices; reserve remaining cake for another use.
3. Cut each slice diagonally into 2 pieces.
4. Place cake pieces on a baking sheet.
5. Bake at 375F for 8 minutes or until lightly browned, turning after 4 minutes.
6. Cool completely on a wire rack.
7. To prepare soup, combine cider and next 8 ingredients (cider through cinnamon) in a large Dutch oven; bring to a boil.
8. Reduce heat to medium-low; simmer, uncovered, 30 minutes or until apples are very tender.
9. Remove cinnamon stick with a slotted spoon, discard.
10. Place half of apple mixture in a blender or food processor; let stand 5 minutes.
11. Cover tightly; process until smooth.
12. Pour pureed apple mixture into a large bowl.
13. Repeat procedure with remaining apple mixture.
14. Place pureed mixture in pan; stir in half and half.
15. Cook over low heat 5 minutes or until heated, stirring occasionally.
Title: Prize Winning Pall(milk)poli Indian Sweet
Ingredients:
- 1 channa dal
- 1 self-raising flour
- 1 sugar
- 1/2 milk
- 1 green cardamoms
- 1/2 salt
- 4
- 1
Instructions:
1. Mix flour with cold milk and salt in a bowl.
2. Prepare a smooth dough out of it.
3. Pour the oil on the dough.
4. Keep aside for 4 hours.
5. After about 3 hours have passed, boil the chana dal in a pot of water until it is soft.
6. Drain the water.
7. Grind it to a fine paste.
8. Add sugar and cardamom powder.
9. Boil it and stir it constantly till it thickens.
10. Make small balls of the dal{chana dal/lentil} mixture.
11. Roll out each into a 4 cm disc.
12. Put a small ball of the dal mixture in the centre.
13. Form this into a ball.
14. Roll out into a 10cm disc.
15. Roast on a tava or griddle on slow flame till it is slightly brown on both sides.
16. Serve hot with ghee.
17. Enjoy!
Title: Lemon Crepes
Ingredients:
- 105 plain flour
- 2 eggs
- 2 lemons
- 1/2 sugar
- 1/8 salt
- 300 milk
- 30 unsalted butter
Instructions:
1. Put the flour into a large bowl and make a well in the centre and add the egg one at a time, mixing with a wooden spoon between each egg.
2. Add the lemon zest and a good pinch or two of sugar and salt and then add the millk little by little, whisking well between each addition to get a smooth mix.
3. Set aside for 1 hour.
4. When ready, melt butter in a crepe (or omelette) non-stick pan and then add the melted butter to the crepe mix and whisk well to combine.
5. Using a small ladle, put some of the mix into the hot pan (over a medium heat) and then swirl to spread and cook until bubbles begin the appear and then flip and cook other side.
6. Continue till all mix is used, you may have to use a little bit of extra butter to grease the pan depending on your pan.
7. To serve fold the crepes up in triangles, pour a little lemon juice over the top and sprinle with a little sugar or fill with seasonal fruit and a little cream and roll and above all enjoy.
Title: Lower Sugar Hershey's Syrup Brownies
Ingredients:
- 1/4 butter
- 1/2 flour
- 2 eggs
- 8 vanilla extract
- 1/2
Instructions:
1. melt butter and add eggs one at a time, beating well after each addition.
2. add vanilla extract.
3. add flour and mix well.
4. pour batter into a pan.
5. bake for 35-40 minute or until brownies are tested done with a toothpick.
6. let it cool before cutting.
Title: Healthy and Tasty! Brownies
Ingredients:
- 1 wheat germ
- 1/2 sugar
- 2 bananas
- 1/4 applesauce
- 1 eggs
- 2 vanilla
- 2 skim milk powder
- 1/2 baking powder
- 4 salt
- 1/2
- 1/4
Instructions:
1. Mix wheat germ and all wet ingredients together until just blended.
2. Sift together all other ingredients over the wet ingredients, mix until just blended.
3. Grease a 8x8 inch pan and sprinle with some wheat germ.
4. Bake in a 350deg oven for 25-30mins.
Title: Chocolate Marshmallow Molten Cakes
Ingredients:
- 1 1/3 butter
- 1/4 granulated sugar
- 1/3 eggs
- 2 vanilla
- 1/2 all-purpose flour
- 1 marshmallows
- 6 powdered sugar
Instructions:
1. In a 3- to 4-quart pan over very low heat, stir chocolate chips and butter until melted and smooth. Remove from heat and whisk in granulated sugar, eggs, and vanilla until well blended. Stir in flour.
2. Fill six buttered, floured ramekins (1/2-cup capacity) about halfway. Press a marshmallow into the center of the batter in each ramekin. Spoon remaining batter equally over marshmallows, completely covering.
3. Bake in the center of a 350° regular or 325° convection oven until tops are puffed up and crackly, 12 to 15 minutes. Let cool about 10 minutes, then run a knife along inside of ramekins and invert to release cakes.
4. Place right side up on plates. Sprinkle tops with powdered sugar, if desired. Serve warm.
Title: Layered Cherries on a Cloud or Cherry Trifle
Ingredients:
- 1 prepared vanilla pudding
- 4 -6 cherry pie filling
- 2
Instructions:
1. Tear the angel food cake into 1 inch cubes. Place them in a single layer in a 13x9 inch pan.
2. (The pudding amount is 2 small boxes or 1 large US box pudding, either instant or cooked.) Pour the pudding over the cake; top with the cherry pie filling.
3. Can also be layered in a trifle bowl or in individual parfait glasses.
4. I've never tried it but I bet chocolate pudding would be good too. :).