 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
|
Whipped topping and coconut blanket a layered angel food cake and gelatin dessert. My husband's grandmother really liked this cool treat and requested that I make it every Christmas. Judith Guthrie, Charleston, West Virginia Ingredients:
2 tablespoons unflavored gelatin |
1/4 cup cold water |
1 cup boiling water |
1 cup sugar |
1 tablespoon lemon juice |
1 can (20 ounces) crushed pineapple, drained |
1 carton (16 ounces) frozen whipped topping, thawed, divided |
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes |
1-1/2 cups flaked coconut |
Directions:
1. In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add boiling water; stir until gelatin is dissolved. Stir in sugar and lemon juice until sugar is dissolved. Add pineapple. Refrigerate until partially thickened, about 20 minutes. Fold in 4 cups whipped topping.
2. Line a 3-qt. round bowl with plastic wrap. spoon about 2 cups pineapple mixture into bowl. Layer with half of the cake cubes and half of the remaining pineapple mixture. Repeat layers. Refrigerate for at least 4 hours.
3. Unmold onto a serving plate. Spread remaining whipped topping over cake. Sprinkle with coconut. Yield: 16 servings.
|
|