Clickety click barba trick.
If you remember that saying then you are awesome. If you have never heard it then...well....you are also awesome but like a notch below the awesome that people who know about Barbapapa are at.
Why I am bringing up this unsual topic?
The Barbapapa species used to say "clickety click barba trick" just before they shapeshifted into something cool.
It totally applies to this recipe. You take 2 items and throw them in a bowl and Clickety click barba trick, they turn into this crazy good dessert.
Angel Food Dessert
Ingredients
1 box of angel food cake mix
1 can (approx 22 oz) berry pie filling (any flavor - I used Strawberry Rhubarb)
1 container light or no-fat cool whip
Directions
Preheat oven to 350.
In a bowl, mix together angel food cake mix and pie filling. DO NOT add any other ingredients.
Pour into UNGREASED 9 X 13 pan.
Bake for 25 - 30 minutes.
Remove from oven and serve with whipped topping. (Serve warm or cold, either is good.)
How easy is that?
Oh, yes, don't worry about it deflating. It will rise up so unbelievably puffy you won't even believe it but, once you take it out of the oven, it will fall.
It's okay. It's supposed to. Just "frost" it with the light cool whip and you are good to go.
See? Poofy. This is only half as poofy as it was in the oven initially.
Aaaaawe...now it's flat (and blurry, but that's my fault, not the dessert). But, that's okay because it tastes fantastic and is soooooo light.
When you only have a short time to throw together a dessert to serve company but you want to look like you put a lot of time in it... this is a good choice.
Or, if you just want something light and not overly sweet, this is a good choice for that as well.
I made this using fresh strawberries and it turned out amazing. I'll be linking back to your blog on Tuesday when I share my experience with this recipe.
ReplyDeleteThank you! I look forward to reading about it :)
DeleteDo you use only the cake part of the mix or the egg white part too?
ReplyDeleteThe cake mix we buy only has one bag in it...and we use all of the one bag. I hope that helps?!?!
DeleteOh my gosh! Just made this and it is sooo good! One of the most simplist desserts ever to make.
ReplyDeleteWhen you made it with fresh fruit, how much fruit did you put in it??
ReplyDeleteI've only ever made it with canned pie filling..... Sorry :/
DeleteI'll be making this today. Will give you reply later. Thanks. Looking forward to this recipe.
ReplyDeleteHow many calories does a piece of this cake have?
ReplyDeleteI'm not sure. I've never looked up the nutritional value. You could use a site like Myfitnesspal to figure it out though. :)
DeleteI have made this for about 15 years and everyone loves it. Fun part is you can change the flavor every time. Also it holds up well for several days and stays moist. Easy for kids to make.
ReplyDeleteI have made it a couple of times using apple pie filling and it's been great. A friend of mine made it and it didn't foam up while mixing and didn't rise. I tried it with raspberry pie filling. It did foam while mixing, but then didn't rise. The expiry date was good on my cake box. I'm thinking it might have something to do with time of year. It worked in the summer/ not in the fall/winter??? Any ideas???????
ReplyDeleteAfter 30 minutes the center is still wobbly and wet? Do I back it longer?
ReplyDeleteI would keep cooking it until it appears puffed up and dry..
DeleteGreat for diabetics! Non fat! Light cool whip!
ReplyDelete