Spring Delight Recipe
Pastel colours, white fluffy clouds and the warm sun all combine to make Spring Delight the perfect Easter dessert.
Ingredients
- 1 Angle food cake (store bought)
- 2 packages of lemon Jello (4 serving size)
- 1 cup of whipping cream
- 5 cups of mini coloured marshmallows
- 1/4 cup maraschino cherries (chopped)
- 1/2 cup walnuts (chopped) + 1/4 cup for garnish
- 1/2 cup canned pineapple (crushed)
- 1 cup of boiling water
- 1 cup reserved pineapple juice
Directions
- Drain the canned pineapple and reserve the juice
- Combine the 2 packages of Jello with 1 cup of boiling water and 1 cup of reserved pineapple juice
- Place in fridge to set
- Chop cherries and nuts
- Whip cream
- Remove set Jello and beat with a hand mixer
- To the Jello add the whipped cream, nuts, cherries and pineapple
- Mix well
- Add the marshmallows and stir to combine
- Into a 9 x 13 dish break up the angel food cake into small chunks
- Layer the Jello/marshmallow mixture over cake
- Garnish with chopped nuts
- Place in fridge till ready to use
- Enjoy!!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 8 servings | |
| Calories 191 | |
| Calories from Fat 67 | 35% |
| Total Fat 7.76g | 10% |
| Saturated Fat 3.66g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 107mg | 4% |
| Potassium 85mg | 2% |
| Total Carbs 29.44g | 8% |
| Dietary Fiber 0.6g | 2% |
| Sugars 26.14g | 17% |
| Protein 2.65g | 4% |
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