"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Shirley's Angel Delight Ice Box Dessert Recipe

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This recipe for Shirley's Angel Delight Ice Box Dessert, by , is from The Gabbert Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Niederee
Added: Friday, August 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 cup Scalded Milk
24 Large Marshmallows
1 Large can pineapple tidbits (drained & save juice)
1 cup whipping cream
1 Angel food cake (baked)

Directions:
Directions:
Scald milk and add marshmallows to melt and set aside. Add 1 can large can drained pineapple(drain and save juice) and fold in 1 cup whipped cream. Line 8 X 10 dish or pan with angel food cake ( sliced 1" thick) and place in bottom of pan. Drizzle some pineapple juice over angel food cake, making sure you do not oversaturate the cake. Pour pudding mixture of marshmallows,pineapple & whipping cream over top. If desired, you can garnish top with coconut. Place in refrigerator and let dessert setup. You can do this overnight if you plan to serve the next day.

Number Of Servings:
Number Of Servings:
12 to 14 depending on serving size.
Preparation Time:
Preparation Time:
Unknown
Personal Notes:
Personal Notes:
Shirley thought this was better if made the night before.

 

 

 

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