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Categories:Viewed: 44 - Published at: 5 years ago
Ingredients
- 1 angel food cake
- 1 envelope Knox gelatine
- 2 c. milk
- 1 c. sugar
- 2 Tbsp. flour (all-purpose)
- 1/4 tsp. salt
- 4 eggs
- 1 (20 oz.) can crushed pineapple, drained
- 1/2 tsp. vanilla
- 1/4 tsp. almond extract
- 1 (8 oz.) carton Cool Whip
- 6 oz. frozen coconut
Method
- Dissolve gelatine in 1/2 cup cold water. Set aside.
- Mix flour, salt, sugar and milk.
- Cook until warm.
- Add beaten egg yolks. Continue cooking until thick. Remove from heat.
- Add gelatine, vanilla and almond extract.
- Beat egg whites stiff. Fold into custard.
- Add the pineapple, thoroughly drained, to the custard before folding in egg whites.
