0/5
(0 Votes)
Ingredients
- 1 C sugar
- 1 C boiling mixgture of water and juice from drained pineapple
- 2 Tbl plain gelatin
- 4 Tbl cold water for soaking gelatin
- 1 C fresh orange juice
- Juice from 1 lemon
- dash salt
- 1-8.75 ounce can crushed pineapple, drained
- 1-4 ounce bottle maraschino cherries, drained
- 1 pint whipping cream
- 2-1 pound angel food cakes
Preparation
Step 1
Pour boiling mixture over sugar. Add soaked gelatin, stir until dissolved. Add orange and lemon juice, dash salt. Chill until partially thickened.
Remove brown crust from cake and tear cake into bite sized pieces. Chop cherries.
Add cherries and pineapple to chilled mixture. Fold in whipping cream. Take large bowl, line with wax paper and fill with alternating layers of cake and filling mixture, with cake on bottom and top. Place plate over top to compress layers. Refrigerate 24 hours.
If desired, top with whipped cream and flaked coconut.