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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 20 |
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I couldn't pry this family secret recipe from my sister-in-law, but her mother did...and I was thrilled! The old-fashioned flavor never goes out of style.Norma Wehrung, Getzville, New York Ingredients:
1 package (16 ounces) angel food cake mix |
2 envelopes unflavored gelatin |
1/4 cup cold water |
1 cup boiling water |
1 can (20 ounces) crushed pineapple, undrained |
1 cup sugar |
3 tablespoons lemon juice |
1/4 teaspoon salt |
4 envelopes whipped topping mix (dream whip) |
2 cups milk |
toasted flaked coconut and maraschino cherries |
Directions:
1. Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Immediately invert cake onto a wire rack; cool completely, about 1 hour.
2. Meanwhile, in a large bowl, sprinkle gelatin over cold water; let stand for 1 minute. Stir in boiling water until gelatin is dissolved. Add the pineapple, sugar, lemon juice and salt. Refrigerate until partially thickened, about 40 minutes.
3. In a large bowl, beat whipped topping mixes and milk until stiff. Fold into pineapple mixture.
4. Run a knife around sides and center tube of cake pan; remove cake from pan and cut into 1-in. cubes. Place half of the cake cubes in a 13-in. x 9-in. dish; top with half of the filling. Repeat layers. Refrigerate for at least 1 hour.
5. Sprinkle with coconut. Cut into squares; top each with a cherry. Yield: 20 servings.
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