Pineapple Angel Dessert Recipe
The pineapple angel dessert is prepared with gelatin and pineapples. Folded in with added whipped topping, the pineapple angel dessert is a frozen dessert made with alternating layers of cake pieces and pineapple gelatin mix. Sprinkled with coconut and cherries as topping it makes for a great and filling dessert.
Ingredients
| 2 envelopes unflavored gelatin | ||
| Cold water | 1 Cup (16 tbs) | |
| Boiling water | 1 Cup (16 tbs) | |
| Pineapple juice | 1 Cup (16 tbs) | |
| 4 pkgs. whipped topping | ||
| Sugar | 1 Cup (16 tbs) | |
| Crushed pineapple | 2 Cup (16 tbs), drained | |
| 1 large angel food cake | ||
| Coconut | ||
| Maraschino cherries | ||
Directions
To the unflavored gelatin, add cold water, boiling water and pineapple juice, mixing well.
Allow this mixture to thicken.
Prepare 2 packages whipped topping according to package directions.
To this topping add sugar and crushed pineapple.
Fold this into the gelatin mixture.
Break 1 large angel food cake into small pieces.
Use a 9 x 12 inch baking pan.
Line bottom of pan with the cake pieces, then add a layer of mixture.
Repeat this process until all of cake and mixture is used.
Prepare 2 more packages of the whipped topping.
Spread over top, sprinkle with coconut and dot with maraschino cherries.
Place in refrigerator to chill for 3 hours.
Allow this mixture to thicken.
Prepare 2 packages whipped topping according to package directions.
To this topping add sugar and crushed pineapple.
Fold this into the gelatin mixture.
Break 1 large angel food cake into small pieces.
Use a 9 x 12 inch baking pan.
Line bottom of pan with the cake pieces, then add a layer of mixture.
Repeat this process until all of cake and mixture is used.
Prepare 2 more packages of the whipped topping.
Spread over top, sprinkle with coconut and dot with maraschino cherries.
Place in refrigerator to chill for 3 hours.
Chef
