This retro dessert is made with pieces of angel food cake, fruit, Jell-O and whipped topping, and has the consistency of pudding once it's been chilled. It's a simple and delicious dessert that will serve a large number and would be excellent for a spring or summer gathering.
This recipe is by Agnes Crowley of Baltimore, Maryland, and was originally published in The Baltimore Sun.
- 1 (6-ounce) box lemon Jell-O
- 1 Cup boiling water
- 1 (20-ounce) can unsweetened crushed pineapple
- 2 or 3 bananas, sliced (either folded in when the pineapple is added or used as garnish), optional
- 6 1/2 cups whipped topping, divided use
- 16 Ounces angel food cake
- Strawberries or cookies, for garnish, optional
Step 1: In a large bowl, dissolve 1 (6-ounce) box lemon Jell-O in 1 cup boiling water. Let it thicken some but not firm up, then stir in 1 (20-ounce) can unsweetened crushed pineapple with juice and 2 or 3 sliced bananas (if using). Fold in 4 cups of the whipped topping.
Step 2: Break 16 ounces angel food cake into 1-inch pieces and place in a 9-by-13-inch pan. Pour the whipped topping mixture over the cake pieces and stir gently until moist.
Step 3: Refrigerate for at least 1 hour (preferably overnight), until ready to serve.
Step 4: Just before serving, cover dessert with the remaining 2 1/2 cups of whipped topping and garnish with sliced strawberries, sliced bananas or cookies, if desired.