Gateau De Poires Helene Recipe
This Gateau De Poires Helene tastes incredible ! Try out this fabulous angel food cake and vanilla pudding dessert and tell me if you like it ! Your suggestions for this Gateau De Poires Helene are most awaited !
Ingredients
1 eight to nine-inch baker's angel food cake
1 can (1 pound) pear halves
1/4 cup creme de cacao
2 containers (6 3/4 ounces each) frozen whipped topping dessert, thawed
1 can (5 ounces) vanilla pudding
1 cup flaked coconut
Fudge topping (from an 11-ounce jar)
Toasted coconut (optional)
Directions
Split cake horizontally into 3 layers.
Drain pears.
Combine 2 tablespoons of the juice with creme de cacao, drizzle over cake layers.
Press about 1 cup of the whipped topping into a medium size bowl; stir in vanilla pudding and flaked coconut.
Then spread this filling on two of the cake layers.
Stack filled layers with plain layer on top, on serving plate.
Arrange pear halves with narrow ends to the center on top layer.
Pipe remaining whipped topping onto side of cake and between pears on top.
Just before serving, spoon fudge topping over the pears.
To top off the cake, sprinkle with toasted coconut, if you wish.
NOTE: To toast coconut, spread 2 tablespoons coconut onto small cooky sheet; place in slow oven (325°) about 8 to 10 minutes.
Drain pears.
Combine 2 tablespoons of the juice with creme de cacao, drizzle over cake layers.
Press about 1 cup of the whipped topping into a medium size bowl; stir in vanilla pudding and flaked coconut.
Then spread this filling on two of the cake layers.
Stack filled layers with plain layer on top, on serving plate.
Arrange pear halves with narrow ends to the center on top layer.
Pipe remaining whipped topping onto side of cake and between pears on top.
Just before serving, spoon fudge topping over the pears.
To top off the cake, sprinkle with toasted coconut, if you wish.
NOTE: To toast coconut, spread 2 tablespoons coconut onto small cooky sheet; place in slow oven (325°) about 8 to 10 minutes.
