Difference between revisions of "Strawberry Toasted Angels"
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== Description == | == Description == | ||
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* 8 ounces Low-fat frozen whipped topping | * 8 ounces Low-fat frozen whipped topping | ||
* [[cooking spray]] as needed | * [[cooking spray]] as needed | ||
| − | == | + | == Procedures == |
1. Heat oven to 350?F. Prepare cake mix according to directions. Pour batter into 2 (12- x 18-inch) sheet pans sprayed with [[cooking spray]]. Bake on middle shelf of oven 20 minutes or until crust is golden brown. Cool in pan. 2. Cut each pan into 48 (2- x 3-inch) squares. Place 2 squares side by side in bottom of 8-ounce soufflé cup or bowl: top with 1/4 cup [[strawberries]]. Sprinkle with 1 teaspoon [[coconut]]; top with 1 teaspoon whipped topping. Repeat with remaining ingredients to make 48 servings. | 1. Heat oven to 350?F. Prepare cake mix according to directions. Pour batter into 2 (12- x 18-inch) sheet pans sprayed with [[cooking spray]]. Bake on middle shelf of oven 20 minutes or until crust is golden brown. Cool in pan. 2. Cut each pan into 48 (2- x 3-inch) squares. Place 2 squares side by side in bottom of 8-ounce soufflé cup or bowl: top with 1/4 cup [[strawberries]]. Sprinkle with 1 teaspoon [[coconut]]; top with 1 teaspoon whipped topping. Repeat with remaining ingredients to make 48 servings. | ||
=== Other Links === | === Other Links === | ||
Latest revision as of 10:18, 15 July 2012
Description
.
Ingredients
- 2 (16-ounce) boxes Angel food cake mix
- 6 pounds Frozen sliced sweetened California strawberries, thawed
- 1 pound Toasted coconut
- 8 ounces Low-fat frozen whipped topping
- cooking spray as needed
Procedures
1. Heat oven to 350?F. Prepare cake mix according to directions. Pour batter into 2 (12- x 18-inch) sheet pans sprayed with cooking spray. Bake on middle shelf of oven 20 minutes or until crust is golden brown. Cool in pan. 2. Cut each pan into 48 (2- x 3-inch) squares. Place 2 squares side by side in bottom of 8-ounce soufflé cup or bowl: top with 1/4 cup strawberries. Sprinkle with 1 teaspoon coconut; top with 1 teaspoon whipped topping. Repeat with remaining ingredients to make 48 servings.
