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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Angelís Delight Recipe

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This recipe for Angelís Delight, by , is from The Kropf-Higgins Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lula Mae Kropf


2 (1) Angel foods
1 large box (1 small box) Plymouth pink gelatin (box cherry jello)
1 (1/2) cup cold water
2 (1) cup boiling water or pineapple juice
1 (1/2) large can grated pineapple (20 oz crushed)
2 (1) bottle (s) Maraschino cherries (20 oz bottle cut into 8 pieces)
ĺ lb. Black Walnuts (6 oz chopped)
1 (1/2) lb. Marshmallows (bite sized or cut up small pieces)
3 pints. or 2 (1)qt. whipping cream (16 oz cool whip with 2 T sugar)

( ) half recipe amounts (modern substitutes)

Whip cream and add sweetened cold gelatins and whip. Add fruit and nut, marshmallows. Spread layer of angel food on bottom of dish and make alternated layers with the above.

Original recipe makes numerous large pans of desert. (Judy and Larry made once) very good.




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