| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cakes, Desserts |
1 |
Servings |
INGREDIENTS
| 3 |
oz |
Raspberry jello |
| 4 1/2 |
oz |
Cool whip |
| 8 1/2 |
oz |
Crushed pineapple, save juice |
| 1 |
|
Angel food cake |
| 1/2 |
c |
Walnuts, chopped |
| 12 |
|
Maraschino cherries, chopped |
INSTRUCTIONS
MAKE JELLO, USING JUICE FOR PART OF THE LIQUID. WHIP THOROUGHLY WHEN IT
BEGINS TO SET. ADD COOLWHIP AND PINEAPPLE. SPLIT CAKE IN HALF. SPREAD
FILLING BETWEEN LAYERS AND ON TOP AND SIDES. GARNISH WITH NUTS AND
CHERRIES. REFRIGERATE FOR AT LEAST ONE HOUR.
Posted to MC-Recipe Digest V1 #544 by Nancy Berry <nlberry@prodigy.net> on
Mar 27, 1997
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