*  Exported from  MasterCook  *

                            Caramel HEAVENlies

Recipe By     : Woman's Circle Treasured Recipes #1
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          miniature marshmallows
  12      double        graham crackers
     3/4  cup           brown sugar -- firmly packed
     3/4  cup           butter
   1      cup           flaked coconut
   1      teaspoon      cinnamon
   1      cup           sliced almonds
   1      teaspoon      vanilla

Preheat oven to 350F. Arrange graham crackers in single layer in a 15 
1/2x10 1/2" jelly roll plan. Sprinkle with marshmallows. In medium 
saucepan combine butter, brown sugar and cinnamon. Cook over medium 
heat, stirring constantly until sugar is dissolved. Remove from heat 
and stir in vanilla. Spoon evenly over marshmallows; sprinkle with 
almonds and coconut. Bake 12 to 14 minutes. Cool in pan on rack. Cut 
into 3" squares; cut each square in half to form triangles. This 
"HEAVENLY" treat freezes well.


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                     *  Exported from  MasterCook  *

                          Chocolate ANGEL Trifle

Recipe By     : Land O'Lakes Recipe Booklet
Serving Size  : 8    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           powdered sugar
     3/4  cup           light sour cream
     1/3  cup           fat-free skim milk
     1/3  cup           chocolate syrup
   2      teaspoons     vanilla
   2 1/2  cups          fat-free whipped topping -- thawed if necessary
   5      cups          angel food cake -- cut in 1" cubes
     2/3  cup           chocolate wafer cookies -- crushed

In medium bowl with wire whisk, combine sugar, sour cream, milk, 
chocolate syrup and vanilla. Gently stir in 2 cups whipped topping and 
cake. In 2 quart bowl sprinkle 1/4 cup cookie crumbs; top with half of
sour cream mixture. Sprinkle with remaining crumbs reserving 1 
tablespoon cookie crumbs. Spoon remaining sour cream mixture on top; 
dollop with whipped topping. Sprinkle with reserved crumbs. Cover; 
refrigerate until serving.


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                     *  Exported from  MasterCook  *

                    Egg Nog Refrigerated ANGEL Dessert

Recipe By     : Pillsbury Family Cookbook: 1963 Edition
Serving Size  : 12   Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       angel food cake mix
   1      package       instant vanilla pudding mix
   1      cup           heavy cream
   1      cup           cold milk
   2      teaspoons     rum flavoring

Prepare and bake angel food cake mix as directed in 2 ungreased 9x5x3"
pans. Cool. Combine pudding mix, heavy cream, cold milk and rum 
flavoring in mixing bowl. Blend, then beat at medium speed of electric
mixer about 2 minutes, until mixture thickens. Tear 1 cake into 1" 
cubes. Fold pieces into pudding mix. Chill in loaf-size pan.

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                     *  Exported from  MasterCook  *

                           European ANGEL Torte

Recipe By     : Pillsbury Family Cookbook: 1963 Edition
Serving Size  : 1    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       angel food cake mix
   1      package       creamy fudge frosting mix
   2      cups          heavy cream
     1/4  cup           toasted almonds

Prepare cake mix and bake in ungreased 10" tube pan as directed on 
package. Cool as directed; then cut crosswise into 3 layers. In small 
mixing bowl, combine frosting mix with heavy cream. Chill 15 to 20 
minutes. Beat until thick. Spread chocolate whipped cream on each cake
layer. Stack the layers. Garnish the top with toasted almonds. Chill 
until ready to serve.


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