Tag: Jell-O

Pineapple Angel Cake Dessert

1 pint milk
1 cup sugar
2 egg yolks, beaten
1/4 tsp salt
1 package lemon Jell-O®
2 egg whites, stiffly beaten
2 1/2 cups crushed pineapple, drained
1 large angel food cake, cut into 24 or more slices

Combine the egg yolks, sugar, salt, and milk in the top of a double boiler. Cook over boiling water until mixture coats the spoon. Slowly sprinkle in the dry Jell-O Powder. Stir until dissolved. Remove from heat and set aside to cool. Chill until slightly jelled.

Line the bottom of a very large pan with thinly sliced angel food cake. Whip the whipping cream stiff, set aside for a moment. Whip the egg whites until stiff, then combine with the Jell-O mixture, drained crushed pineapple and whipped cream.

Cover the angel food cake with 1/2 of Jell-O mixture, cover with another layer of thinly sliced angel food cake, and spread remaining Jell-O mixture over top. Cover, place in a refrigerator overnight to chill and set. Makes 16 to 8 servings of Pineapple Angel Cake Dessert.

Frozen Fruit Salad

3 ounces orange-pineapple flavored gelatin
dash of salt
1 cup boiling water
8 3/4 oz pineapple tidbits
1/4 cup lemon juice
1/3 cup mayonnaise
1 cup whipping cream
1 medium banana, diced
1/2 seeded grapes, cut in half
1/4 cup maraschino cherries, diced
1/4 cup chopped nuts

Dissolve gelatin and salt in boiling water. Drain pineapple, measuring syrup; add water to make 1/2 cup liquid, if necessary. Stir pineapple and juice into gelatin along with lemon juice. Blend in mayonnaise.

Chill until very thick but not set. Whip cream. Fold fruits, nuts, whipped cream into gelatin. Pour into 9 x 5 x 3″ loaf pan. Freeze until firm — at least 3 to 4 hours.

To serve cut into squares or slices. Makes 8 servings.