SUNSHINE DESERT

By shygirl

Ingredients

• Boil together in a saucepan the following ingredients:
• 1 regular pkg. lemon jello
• 1 can crushed pineapple
• 2 slightly beaten egg whites
• 1 pint “whipped” whipping cream (un-sugared)
• 1 angel food cake.
• 2 cups milk
• 1 cup sugar
• 2 egg yokes lightly beaten

Preparation

Step 1

Cook for 3 minutes then dissolve 1 regular pkg. lemon jello in mixture and refrigerate until thickened. (about 1 to 2 hours)
After thickened take out of refrigerator and add 1 can crushed pineapple.

Fold in 2 slightly beaten egg whites
Fold in 1 pint “whipped” whipping cream (un-sugared)

After your mixture is made, take 1 angel food cake. Using half of the cake, break into small pieces and spread evenly along the bottom of an oblong 13” X 9” cake pan.

Then take half your mixture and pour over the cake and spread evenly.
Top with slivered almonds and place in refrigerator until it sets up solid (about 1 hour)
Cut into squares and serve

Cool and refreshing desert, perfect for company