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Angel Food Dessert

From a vintage recipe box found at an estate sale

As written on the card

Front

Angel Food Dessert

1 C Sugar

2 C milk

2 Egg yolks

1 pkg. Strawberry Jello

2 Egg whites beaten stiff

1 pint whipped Cream

1 Can pineapple (crushed- drained)

1 small angel food cake.

 

Cook together the sugar milk, and egg-yolks in a double boiler until creamy (about 15 min) While hot add Jello and Cool. — When the mixture begins to set, fold

Back

in egg whites. Add whipped Cream and pineapple. Take angel food cake and tear into bite size pieces. Put these into a long Cake pan. Pour the mixture over the torn cake. Set in the refrigerator. Add nuts if desired.

Angel Food Dessert

A chilled strawberry and pineapple dessert poured over torn angel food cake

One long cake panChill to setNo-bake

Custard

  • 1 cup sugar
  • 2 cups milk
  • 2 egg yolks
  • 1 package strawberry Jell-O

Fold In

  • 2 egg whites, beaten stiff
  • 1 pint whipping cream, whipped
  • 1 can crushed pineapple, drained

Also

  • 1 small angel food cake
  • Nuts, if desired

Method

  1. Cook: Cook the sugar, milk and egg yolks in a double boiler until creamy, about 15 minutes.
  2. Add the Jell-O: While hot, stir in the Jell-O, then cool.
  3. Fold: When the mixture begins to set, fold in the beaten egg whites, whipped cream and pineapple.
  4. Assemble: Tear the angel food cake into bite-size pieces and spread them in a long cake pan. Pour the mixture over the cake.
  5. Chill: Refrigerate until set. Add nuts if you like.

As written: “1 pint whipped cream” most likely means a pint of whipping cream, whipped.

A note on the egg whites (our note, not part of the card)
  • The egg whites in this recipe aren’t cooked. Use pasteurized eggs (or pasteurized carton whites) to be safe, especially when serving children, older people, anyone pregnant or anyone with a weak immune system.

Recognize this handwriting or recipe? We’d love to know who wrote it.