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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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I'm happy to share this wonderful recipe that uses fresh oranges. I've had it a long time. As a volunteer wildlife rehabilitator, I'm especially busy this time of year. It's nice to treat myself to a light, refreshing dessert. #151; Donna Morris, Weirsdale, Florida Ingredients:
20 large marshmallows |
2 cups heavy whipping cream, divided |
2 tablespoons sugar |
2 teaspoons vanilla extract |
1/2 teaspoon almond extract |
1 can (20 ounces) crushed pineapple, well drained |
1 cup flaked coconut |
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cubed (about 4 cups) |
5 to 6 large navel oranges, peeled and sectioned |
1/4 cup slivered almonds, toasted |
Directions:
1. Place marshmallows and 1/4 cup cream in the top of a double boiler; heat over boiling water until the marshmallows are melted and mixture is smooth. Cool completely.
2. Meanwhile, whip the remaining cream until thickened. Add sugar. Fold into marshmallow mixture. Fold in extracts, pineapple and coconut.
3. Place half of pound cake cubes in a 2-1/2 to 3-qt. clear glass bowl. Top with half of the orange sections and half of the cream mixture. Repeat layers. Sprinkle with almonds. Chill until serving. Yield: 10-12 servings.
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