| From the kitchen of Janet Schey, Wapato, Washington |
| Ingredients |
1 pt. of milk
1 c. of sugar
2 egg yolks
1 lg. package of lemon Jell-o
1 lg. angel food cake
1 13 oz. package of whipped topping
1 #2 can of crushed pineapple, drained
Toasted coconut |
| Directions |
Combine and mix, milk, sugar, and egg yolks in a medium pan. Cook over medium heat until mixture begins to boil.
Pour over package of lemon Jell-o that is in a large bowl. Stir until dissolved. Cool until almost set then, fold in drained crushed pineapple and whipped topping.
Cut the angel food cake in narrow strips. Lay one layer of cake strips, in the bottom of a 9" by 13" glass cake dish. Spoon 1/2 of the pudding on top.
Layer the rest of the cake, and finish with the pudding mix.
Top with toasted coconut sprinkled on top of dessert. Chill for an hour or two.
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| Comments |
| This is a yummy dessert, and everyone will ask you how you made it, and want the recipe. This is one of my old standbys, and I have made it for the last 20 years. |
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