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Black Forest GateauFabulously Fruity SmoothieButterscotch BananasIce Cream MilkshakeChocolatey CrunchYummy Delight LolliesChocolate & Butterscotch LayerFresh & Fruity RaspberryHalloween Jelly SpaghettiJelly SpaghettiQuick PanacottaFrothy Hot ChocChristmas Cake Ice CreamChoc Mint Ice CreamChocolate & Peanut MilkshakeChocolate & Peanut Butter CheesecakesAngel Delight Whoopie PieLemon IcingJammy Ice CreamBanana-Scotch PieJammy DigestivesFruity Ice CreamMince Pie Ice Cream DelightPeanut Butter & Banana SmoothiePremier Foods Group Limited does not guarantee the availability of all products used in these recipes

Prep: 15 minsCook: N/AServings: 6Spread Black Cherry Jam and Chocolate Angel Delight between layers ofchocolate sponge for a delicious black forest gateaux. 1 packet Chocolate Angel Delight 1 chocolate sponge cake, homemade or shop bought 4 tbsp black cherry jam1.2.3.4.Make up the Angel Delight as directed on the packet then transfer to thefridge for 15 minutes until chilled.Slice the chocolate sponge cake through the centre.Generously spread black cherry jam over one of the chocolate spongecakes then place the other sponge cake on top.To decorate spread a layer of Chocolate Angel Delight over the top of thesponge.

Prep: 15 minsCook: 15 minsServings: 4Mix together a sachet of Strawberry Angel Delight, milk, a banana andblueberries in a blender and whizz for 10 seconds to make a delicioussmoothie. 1.2.3. 550ml cold milk1 sachet of Sugar Free Strawberry Angel Delight1 large banana, peeled and roughly choppeda handful of blueberries or any fruit of your choiceelectric blender4 – 6 tall glassesPlace the Strawberry Angel Delight into the blender and then pour in thecold milk.Add the banana and blueberries and blend for at least 10 seconds, untilthe fruit is blended.Serve in tall glasses.Create your own recipes by using your favourite fruit and any combinationof Angel Delight.Substitute the milk with fruit juice for an even fruitier smoothie.

Prep: 15 minsCook: 15 minsServings: 4Top Butterscotch Angel Delight with chopped bananas and crushed biscuits fora delicious dessert. 1.2.3.1 Butterscotch Angel Delight Sachet4 gingernut biscuits, crushed1 large banana, peeled and sliced4 glassesMake up Angel Delight as instructed using 300ml of milk.Pour into glasses, transfer to the fridge and allow to set.Before serving sprinkle over the crushed biscuits and decorate with slicedbanana.

Prep: 15 minsCook: N/AServings: 4Add scoops of ice cream and milk to your Angel Delight and whizz up in ablender for a fantastic milkshake. 1.2.3.4. 2 scoops ice cream1 Sachet of Angel Delight, any flavour300ml cold Milkelectric blender4 tall glassesPlace 2 scoops of ice cream into a blender.Add 300ml of milk and sprinkle over a sachet of Angel Delight.Blend until creamy and smooth.Serve in tall glasses.For extra fruitiness add half a banana, cut into chunks before whizzing oruse any fruit you like.If using chocolate Angel Delight, use chocolate flavoured ice cream anddecorate with some grated chocolate.

Prep: 15 minsCook: 15 minsServings: 4Top some Angel Delight with crumbled chocolate biscuits for a lovely crunchytexture. 1.2.3. 1 Chocolate Angel Delight Sachet300ml of cold milk4 chocolate biscuits4 glassesMake up the Angel Delight as directed on the instructions, using 300mlof milk.Pour into individual glasses, transfer to the fridge and allow to set.Before serving, crumble some chocolate biscuits and sprinkle on top.Gingernut biscuits work very well with Butterscotch Angel Delight and givean even crunchier texture.Add a layer of your favourite fruit to the bottom of the glasses for a fruityfinish.

Prep: 15 minsCook: 15 minsServings: 6Freeze Angel Delight in lolly moulds for delicious milky lollies. 1 Angel Delight Sachet, any flavour 300ml or 1/2 Pint of Milk Ice Lolly Moulds1.2.3.Make Angel Delight as per instructions with 300ml or 1/2 pint of milk.Pour the Angel Delight into ice lolly moulds.Pop into the freezer until frozen. Try making a fruity Angel Delight Lolly by making up with fruit juice,raspberry and apple is a great combination.Add some frozen berries to a strawberry Angel Delight to make a fruitysurprise ice lolly.

Prep: 15 minsCook: 15 minsServings: 4Make up the Angel Delight and divide between 4 sundae dishes. Chill for 10mins then add a layer of chocolate flavoured custard and top with slicedbananas. 1.2.3.4. 1 Sachet of Butterscotch Angel Delight300ml of milk300g chocolate custard2 large bananas, sliced4 sundae dishesMake up Angel Delight as directed on the pack instructions with 300ml ofmilk.Pour the mixture equally between 4 sundae dishes. Transfer to the fridgeand chill for at least 10 minutesCarefully spoon the chocolate custard over the Angel Delight and returnto the fridge for 10 minutes or until required.Decorate with a layer of sliced banana before serving.Any flavour of Angel Delight works well in this dessert but Strawberry orRaspberry Angel Delight are a great combination with chocolate custard.Use any fruit that you like to decorate this dessert and for a specialoccasion sprinkle over some grated chocolate.

Prep: 15 minsCook: 15 minsServings: 4Place some fresh raspberries into the bottom of a glass, pour over the AngelDelight and top with more fresh yummy fruit. 1.2.3.4. 1 sachet Raspberry Angel Delight300ml of cold milk150g fresh raspberries4 glassesDivide the raspberries between glasses, reserving 4 for decoration.Make up the Angel Delight as directed, using 300ml of milkPour the Angel Delight into glasses over the raspberries, transfer to thefridge and allow to set.Decorate with fresh raspberries before serving.Use your favourite Angel Delight flavour and fresh fruit of your choice tocreate your own delicious recipes.For an extra special treat decorate with whipped cream and gratedchocolate.

Prep: 15 minsCook: 15 minsServings: 8Lime and Orange jelly in strips like spaghetti and served with chocolate AngelDelight is great fun for a spooky Halloween. 1.2.3.4.5. 2 sachets sugar free jelly, 1 lime and 1 orange1 sachet Chocolate Angel Delight300ml cold milkCling film2 traysChopping board and knifeMake up the jellies as directed on the pack instructions.Line the trays with cling film and pour the each jelly mixture into tray andput in fridge to set for an hour.Once set, turn out onto a chopping board and remove cling film.Cut into thin strips like spaghetti, transfer to a plate.Make up the Angel Delight as directed on the pack with the milk andserve with the jelly spaghetti.Hide chocolate spiders or jelly bugs in the chocolate as extra scarysurprises

Prep: 15 minsCook: 15 minsServings: 8Add 300ml of water to 2 sachets of orange jelly, setting on a flat cling filmlined tray and cutting into thin strips. Serve with Angel Delight Ice cream for aspecial treat. 1.2.3.4.5.6. 1 Angel Delight Ice Cream sachet2 sachets Sugar Free JellyCling filmTrayMake up the Angel Delight Ice Cream following the instructions on thepacket.Pour the mix into a plastic box, seal and freeze until completely frozen(minimum 4 hours).Meanwhile make up the jelly as directed on the pack.Line a tray with cling film and pour the jelly mixture into tray and put infridge to set for an hour.Once set, turn out onto a chopping board and remove cling film.Cut into thin strips then serve with a scoop of ice cream.Why not try using a few different jelly to produce rainbow spaghetti.

Prep: 15 minsCook: 15 minsServings: 4For quick Panacotta make up some Strawberry Angel Delight with whippingcream then pour into a moulds and leave to set. 1 packet Angel Delight, any flavour 300ml whipping cream 4 ramekin dishes1.2. Make up the Angel Delight as directed on the pack instructions butsubstitute the milk with whipping cream.Pour into the ramekin dishes then chill in the fridge before serving.Decorate with fresh fruits of your choice such as strawberries, raspberriesor mango.

Prep: 15 minsCook: 15 minsServings: 4Add scoops of ice cream and milk to your Angel Delight and whizz up in ablender for a fantastic milkshake. 1.2.3.4. 500ml milk1 sachet Chocolate Angel Delighthandful mini marshmallowsmilk pan4 mugsPlace the milk in a small pan and gently bring to the boil.Remove the pan from the heat and sprinkle over the sachet of ChocolateAngel Delight and whisk until blended.Divide the hot chocolate into four mugs and top with somemarshmallows.Serve at once.For an extra special hot chocolate try adding a dollop of cream and somegrated chocolate.

Prep: 15 minsCook: 15 minsServings: 7This is a great fun recipe for your own Whoopie Pies with Angel Delight for thefilling. 1 x Angel Delight Ice Cream sachet 2 x slices of Christmas cake (any type)1.2.3. Make up the Angel Delight Ice Cream as directed on the packet.Once the ice cream has been whisked crumble in the cake and stir gently.Pour the mixture into a plastic box, seal and freeze until completelyfrozen (minimum 4 hours).If Angel Delight Ice Cream is not available you can use any vanilla icecream.Leftover Christmas Pudding will work well crumbled in too.

Prep: 15 minsCook: 15 minsServings: 4Fancy an After dinner mint with a difference? Add them to Angel Delight IceCream to serve with the coffee this Christmas. Great for using up any leftovermints too. 1 x Angel Delight Ice Cream Mix Sachet 8-10 After dinner mints (any type)1.2.3.4. Follow the instructions on the packet to make the Angel Delight IceCream.Chop the mints and then gently stir through the ice cream.Pour the ice cream into a plastic box, seal and freeze until completelyfrozen (minimum of 4 hours).Serve in shot glasses with coffee at the end of your meal.You could add a few drops of green food colouring when whisking tocreate a minty green colour.

Prep: 15 minsCook: 15 minsServings: 4 1.2. 1 sachet Chocolate Angel Delight4 tbsp peanut butter, smooth or crunchy550ml cold milkBlenderPlace the Chocolate Angel Delight, peanut butter and milk into a blenderand blend for a few seconds until smooth.Pour into four individual glasses and serve chilled.Try adding some fruit to milkshakes banana works very well.

Prep: 15 minsCook: 15 minsServings: 4A cheesecake in a glass looks amazing and this delicious recipe can be createdby placing some crushed biscuits into the bottom of a glass, add a mixture ofwhipped cream, Chocolate Angel Delight and peanut butter. Then to completedecorate with grated chocolate. 4 crushed digestive biscuits, crushed1 packet Chocolate Angel Delight300ml cold milk300ml double cream, whipped2 tbsp peanut butter, smooth or crunchy4 tablespoons grated chocolate4 glasses1. Divide the crushed biscuits between 4 glasses and press down very lightlywith the back of a spoon.2. Make up the Angel Delight as directed on the pack then gently stirthrough the whipped cream and peanut butter.3. Divide equally between the 4 glasses and decorate with some gratedchocolate.4. Chill before serving. For a creamier flavour try using mascarpone cheese instead of whippedcream.For an extra special dessert decorate with a spoonful of thick doublecream and some chopped nuts.