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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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The original recipe came from my Aunt Margaret in Burbank. The topping was made by dissolving a packet of Knox gelatin in 1/2 cup milk, allow to set and then fold it into a pint of whipped heavy cream. I have substituted an 8 oz container of lite Cool Whip, which makes this cake a relatively low calorie treat and a whole lot easier. Cooking time is actually time that fruit stands before folding into whipped topping. If you use a store bought angel cake, there is no baking involved! Ingredients:
8 ounces crushed pineapple |
8 ounces maraschino cherries |
4 ounces mini marshmallows |
1 cup blanched slivered almond |
8 ounces cool whip |
1 angel food cake |
Directions:
1. Drain pineapple and cherries, cut in half, and add marshmallows.
2. Save out a couple of cherry halves to decorate top.
3. Allow to stand for about an hour.
4. Fold into Cool Whip and add most of your almonds.
5. Cut angel food cake into 3 layers and fill.
6. You should have enough to top with filling and decorate with extra cherry halves and almonds.
7. Chill until serving time. (Can be made a day ahead and kept in refrigerator).
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