Shirley's Recipes

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Name: Lemon-Pineapple Dessert
Key Ingredient: crushed pineapple
Preparation: combine; chill
Cuisine: American
Source: Pillsbury Mix 'N Match Meals
Food Group: fruit
Meals: dinner; snack
Courses: dessert
Temperature: cold
Prep. Time: :20
Elapsed Time: 2:20
Servings: 8

4 cups small torn angel food cake pieces
1 (3 ounce) package lemon flavor gelatin
3/4 cup boiling water
1 (8-ounce) can crushed pineapple in unsweetened juice, well drained, reserving 1/2 cup liquid
Ice cubes
1/2 cup frozen light whipped topping, thawed

Divide cake pieces evenly among eight 6-ounce custard cups or parfait glasses. In medium bowl, combine gelatin and boiling water; stir until gelatin is completely dissolved. In 2-cup glass measuring cup, combine 1/2 cup reserved pineapple liquid and enough ice cubes to measure 1-1/4 cups. Add to gelatin mixture; stir until slightly thickened. With slotted spoon, remove any remaining ice cubes. Stir in pineapple. Fold in whipped topping. Pour evenly over cake pieces in cups. Refrigerate until serving time. If desired, garnish with sliced strawberries.

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