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Quick Ladyfinger Shortcake Recipe
|Canned crushed pineapple||15 Ounce (1 Large Can OR 2 Small Cans)|
|Maraschino cherries||5 Ounce|
|Whipped cream||1⁄2 Pint|
Serving size: Complete recipe
Calories 1581 Calories from Fat 747
% Daily Value*
Total Fat 83 g127.7%
Saturated Fat 55 g275.1%
Trans Fat 0 g
Cholesterol 342.8 mg
Sodium 108.7 mg4.5%
Total Carbohydrates 171 g57.1%
Dietary Fiber 22.5 g89.9%
Sugars 137.6 g
Protein 10 g19.4%
Vitamin A 33.3% Vitamin C 150.4%
Calcium 56% Iron 22.5%
*Based on a 2000 Calorie diet
Into the dish in which the shortcake will be served, place a layer of the ladyfinger halves, flat side up.
Spread over these a layer of pineapple, then place a layer of the halves, flat side down.
Add another layer of pineapple and another layer of cake halves, and so on until all are used up.
Combine the rum and the juice from the small bottle of maraschino cherries and pour over all.
Place in the refrigerator to marinate and chill.
Just before serving, cut the cherries in halves or quarters, combine with whipped cream, and top the shortcake with the mixture.
Fresh or frozen strawberries may be substituted for the pineapple, and small bits of pineapple may be used in the cream topping; or strawberries may be substituted for the cherries.
Sliced canned peaches, with either cherries or strawberries in the cream, are delicious too.
And variations substituting ice cream (vanilla, cherry, strawberry, peach, or pistachio) for the whipped cream were put to the test successfully, as always; in the early years when many of Jesse's menus centered on Mother's traditional summertime lawn parties or salon teas.