Growing up, my mom tried to make nearly everything fat free. That brought on some very strange varieties of desserts; however, one in particular I have grown to love over the years, Angel Fluff.
Cherry Angel Fluff
- 1 Angel Food Cake
- 1 Cup Powdered Sugar
- 1 8oz Package of Low Fat Cream Cheese, softened
- 1 Container of Fat Free Cool Whip
- 1 21oz Can of Cherry Pie Filling
- Pecans (Optional)
Start by tearing the angel food cake into small pieces, this would basically make it about 5 cups of torn pieces. Then, in a medium sized bowl mix the sugar and cream cheese, beating until well blended. Next, add in the cool whip, but be sure to reserve about 2oz for the top of the dessert. At this point, go ahead and stir the pecans into the mixture if you choose to use them, I do not use these. Also, stir in the angel food cake pieces.
In a nice large bowl, spoon 1/2 the mixture onto the bottom, top with about 3/4 of the cherry pie filling. Once you have completed this layer, add the remaining mixture and the last bit of cool whip.
Top with the last of the pie filling and sprinkle with a few more pecans and you have a nice, beautiful dessert. I like to put this in the fridge for a few hours and serve chilled.
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