Pineapple Dessert

Ingredients

• 1 large angel food cake
• 1 tablespoon plain gelatine
• 1 No. 2 can crushed pineapple
• 1 pint whipping cream

Method

1. 1

   Drain pineapple thoroughly.

2. 2

   Soften gelatine in half cup cold pineapple juice (about five minutes), then pour over it half cup hot pineapple juice and stir until well dissolved.

3. 3

   Chill gelatine mixture then add it to the cream which has been whipped and sweetened.

4. 4

   Slice the cake across the center and place between it half of the whipped cream mixture (after adding the drained pineapple to it).

5. 5

   Ice the entire cake with the remaining whipped cream mixture.

6. 6

   Place in refrigerator until ready to serve.

As published

This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 11. The excerpt below is the record exactly as published.

PINEAPPLE DESSERT 1 large angel food cake 1 T. plain gelatine 1 No. 2 can crushed pineapple 1 pt. whipping cream

Cook this with the app: pantry check, scaling, and the assistant.