I'm considering these:

Trouble with the first one is that it says it serves 8 -- I need at
least twice that many servings. I'm thinking about the third one.
I was asked to bring "a fluffy dessert" as opposed to a pie or something.

The last one is looking most promising -- Cool Whip's bound to be on
sale. . . . and it requires advance prep -- a day or so so those mints
dissolve. AND I've got those in house! Hoo-yah! Oreos on the shopping
list, I see.

{ Exported from MasterCook Mac }

Lemonade Angel Fluff

Recipe By: posted to rec.food.cooking by Barb Schaller 4-4-2006
Serving Size: 8
Preparation Time: 0:00
Categories: Desserts

Amount Measure Ingredient Preparation Method
1 cup evaporated milk
2 envelopes unflavored gelatin
1 cup cold water
1/2 cup sugar
3/4 cup pink lemonade concentrate
red food coloring optional
4 cups angel food cake cubes

Chill milk (I used lowfat evaporated) and mixer beaters in metal mixing
bowl (I used 2-quart glass Pyrex measure). Cover and chill for at least
2 hours (I put in freezer for an hour or so then moved to fridge when it
started to freeze around the edges). In a small saucepan, sprinkle
gelatin over cold water, let stand for 2 minutes to soften. Stir in
sugar; heat until sugar and gelatin are dissolved. Remove from heat,
stir in lemonade concentrate and food color, if using. Cover and chill
until slightly thickened (like egg whites). Gradually add to chilled
milk; beat until light and fluffy. Fold in cake cubes. Pour into an
8x4x2" loaf pan coated with nonstick cooking spray. Cover and chill for
at least 2 hours. Remove from pan and cut into 8 slices. (No advice
given about how to remove from pan -- loosen with hot water?)

Source: Taste of Home, April/May 1999, p 8
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{ Exported from MasterCook Mac }

Angel Food Dessert

Recipe By: posted to rec.food.cooking by Barb Schaller 4-4-2006
Serving Size: 1
Preparation Time: 0:00
Categories: Desserts

Amount Measure Ingredient Preparation Method
2 eggs separated
2 cups milk
1 cup sugar
1 pkg. lemon-flavored gelatin (3 oz.)
1 pint heavy cream whipped
1 small can crushed pineapple drained
1 small bottle maraschino cherries drained and cut up
1 angel food cake
Whipped cream

Separate eggs. Beat egg yolks; set whites aside.

Mix beaten yolks, milk and sugar in 2-quart saucepan. Cook over medium
heat, stirring constantly, just to boiling. Remove from heat. Sprinkle
in the lemon gelatin and stir until dissolved; cool. If custard curdles
when lemon gelatin is added, beat with mixer until smooth.

When custard begins to congeal, beat egg whites and fold them in. Fold
together whipped cream, pineapple and cherries. Fold cream mixture into
custard mixture.

Break cake into small pieces. Put half of cake in bottom of 9x13² pan.
Top with half the custard, then remainder of cake and custard. If
necessary, push cake pieces into custard. Cover and refrigerate a few
hours or overnight.

Serve topped with whipped cream. Makes 15 servings.

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Notes: Source: Taste, 12/1/93.
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{ Exported from MasterCook Mac }

Raspberry Angel Ring

Recipe By: posted to rec.food.cooking by Barb Schaller 4-4-2006
Serving Size: 15
Preparation Time: 0:00
Categories: Desserts

Amount Measure Ingredient Preparation Method
1 package raspberry gelatin powder (Jell-O, 3 oz pkg)
1 1/4 cups boiling water
dash salt
10 ounces frozen raspberries
1 cup heavy cream whipped
1 loaf angel food cake (10x4x2")

Rub brown crumbs off cake and tear or cut cake into 1-1/2 - 2" pieces.
Dissolve gelatin and salt in the boiling water. Add berries and stir
until thawed. Chill until partially set, then whip until fluffy. Fold
in the whipped cream. Loosely arrange half of cake pieces in bottom of
pan. Pour half of the gelatin-cream mixture over. Repeat with
remaining cake and gelatin. Chill until firm -- 2-4 hours?
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Notes: Rather like Anne's chocolate angel dessert -- only with Jell-o.
Light and refreshing. Though the recipe says "ring," Marge did it in a
9x13" pan. It wasn't very deep.... I'd consider a smaller pan for a
deeper end result.
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{ Exported from MasterCook Mac }

Anne's Dessert

Recipe By: Posted to rec.food.cooking by Barb Schaller 4-4-2006
Serving Size: 1
Preparation Time: 0:00
Categories: Desserts

Amount Measure Ingredient Preparation Method
1 cup chocolate chips
3 Tbsp water
3 eggs separated
1/2 pint whipping cream whipped
10 " Angel food cake cubed
Nuts optional

Melt chips in water; cool slightly. Beat the egg yolks and add to
chocolate; fold whipped cream into chocolate, then fold in stiffly
beaten egg whites. Mix with cake cubes in a 9x13" pan and chill several
hours. Keeps well.

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Notes: From Sister Anne 4-1-1983


Per serving: 17430 Calories; 188g Fat (9% calories from fat); 397g
Protein; 3649g Carbohydrate; 973mg Cholesterol; 44766mg Sodium
Food Exchanges: 2 1/2 Lean Meat; 1/2 Non-Fat Milk; 32 1/2 Fat; 242 Other
Carbohydrates
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{ Exported from MasterCook Mac }

7-Up Dessert

Recipe By: Posted to rec.food.cooking by Barb Schaller, 4-4-2006
Serving Size: 1
Preparation Time: 0:00
Categories: Desserts

Amount Measure Ingredient Preparation Method
1 cup 7-Up
1 cup orange juice
1 package miniature marshmallows (10 oz.)
1 cup whipping cream
1 angel food cake (10" tube?)

Combine 7-Up and orange juice and bring to a boil, Stir in the
narshmallow until melted. Cool (takes quite a while). Wihp cream and
fold into mixture. Tear cake into small pieces in a 9x13" pan. Pour
mixture on top and chill several hours.

Note: Add shredded orange peel and fresh orange pieces to the whipped
cream mixture. Serve with a dollop of whipped cream garnished with
coconut and orange peel.

Serves 12-18.

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Notes: From a Bridge game in 1983
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{ Exported from MasterCook Mac }

Fluffy Mint Dessert

Recipe By: Posted to rec.food.cooking by Barb Schaller, 4-4-2006
Serving Size: 20
Preparation Time: 0:00
Categories: Desserts

Amount Measure Ingredient Preparation Method
1 package cream-filled chocolate sandwich cookies (1 pound) crushed
(40 cookies)
1/2 cup butter or margarine melted
2 cartons frozen whipped topping (12 ounces each)
thawed
2 cups pastel miniature marshmallows
1 1/3 cups small pastel mints (5-1/2 ounces)


Reserve 1/4 cup of crushed cookies for garnish. Combine the remaining
cookies with butter; press into an ungreased 9x13² pan. Fold together
whipped topping, marshmallows and mints; pour over crust. Garnish with
reserved cookies. Cover and refrigerate for 1-2 days before serving.
Yield: 18-20 servings.

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Notes: Source: Taste of Home, December/January 1998 issue. Have not
made.