Pink Angel Dessert Recipe
Servings: 2
Ingredients
- 1 lg. pkg. raspberry Jello
- 1 sm. can (8 ounce.) crushed pineapple, well liquid removed
- 1 pkg. frzn raspberries
- 2 drops red food coloring
- 1 angel food cake (11-14 ounce. size)
- 1 c. whipping cream
Directions
- Whipping cream - Whipped and sweetened with powdered sugar to taste and red food coloring to make pink whipped cream.
- Mix Jello with 2 c. warm water. Drain pineapple and raspberry juice and add in the juice (about 2 c.) to cooled Jello. Chill. When syrupy, whip at high speed till almost doubled and very frothy. Mix in raspberries and pineapple, break or possibly cut angel food cake into 1 inch squares and add in to Jello mix. Mold into an angel food cake pan or possibly spring sided pan. Refrigerate24 hrs. Unmold and frost with pink sweetened whipped cream. Serves 12 generously.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 2 servings | |
| Calories 446 | |
| Calories from Fat 198 | 44% |
| Total Fat 22.48g | 28% |
| Saturated Fat 13.84g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 178mg | 7% |
| Potassium 236mg | 7% |
| Total Carbs 60.38g | 16% |
| Dietary Fiber 6.3g | 21% |
| Sugars 46.26g | 31% |
| Protein 4.3g | 7% |
