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Angel-Pineapple Dessert Recipe

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This recipe for Angel-Pineapple Dessert, by , is from SGBC Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Selma Zavislan

Category:
Category:

Ingredients:  
Ingredients:  
1 small angel food cake
2 cups water
2 cups sugar
3 envelopes Knox gelatin
1/2 cup cold water
1 (No. 2) can crushed pineapple and juice
2 Tablespoons lemon juice
1 pt. whipping cream

Directions:
Directions:
Boil 2 cups water and sugar for 1 minute. Soak gelatin in 1/2 cup cold water briefly. Add lemon juice, pineapple and gelatin to boiled mixture. Refrigerate until it congeals (not too solid). Fold in whipping cream, whipped.

While first mixture congeals, break cake in small pieces (1/2 - 3/4 inch) and arrange in pan. (You will not need to use the entire cake; only about 3/4 of the cake or dessert will be dry.) Pour pineapple mixture over cake, making sure it gets in and around pieces of cake so as to hold together. Let set in refrigerator, preferably for 24 hours. A 9 x 13-inch cake pan will serve 12 (3 x 2 1/2-inch) pieces.

Number Of Servings:
Number Of Servings:
9 - 12

 

 

 

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