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Pineapple Angel Dessert

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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
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Cold water 1 Cup (16 tbs)
  Boiling water 1 Cup (16 tbs)
  Pineapple juice 1 Cup (16 tbs)
  Whipped topping 10 Ounce (4 Packages)
  Sugar 1 Cup (16 tbs)
  Crushed pineapple 2 Cup (32 tbs), drained
  Angel food cake 1 Large
  Coconut 1
  Maraschino cherries 1⁄4 Cup (4 tbs)
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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Interest: 
Holiday, Party

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