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Pineapple Angel Delight




Source of Recipe


David


List of Ingredients




Pineapple Angel Delight from David

2 cups milk
1 cup sugar
1/2 tsp salt
2 egg yolks
1 teaspoon vanilla
1 can (20 ounces) crushed pineapple, drained, reserving 1/2 cup juice
1 envelope unflavored gelatin
1 cup heavy whipping cream
1 premade angel food cake



Recipe



In saucepan, combine mile, sugar, salt, and egg yolks. Using a wire whisk, blend well. Cook over medium heat, stirring constantly, until slightly thickened. Add vanilla. Custard will be a bit runny but will firm as it cools.

Drain pineapple, reserving 1/2 cup juice. Combine juice with gelatin, stirring until dissolved. Add to hot custard; mix well. Cool thoroughly.

In mixing bowl, beat whipping cream until stiff peaks form. Fold in cooled custard mixture. Add drained pineapple.

Cut angel food cake into bite-sized pieces; arrange in 9x13 inch pan. Pour custard mixture over cake. Chill in refrigerator for several hours or overnight.

To serve, top with additional whipped cream and a maraschino cherry, if desired.

Makes 12 to 15 servings.