DELICIOUS DESSERT
Pies, Cakes and Desserts
Ingredients
- 1 angel food cake, sliced 1-inch thick
- 2 cups milk
- 1 cup sugar
- 4 egg yolks
- 1 teaspoon vanilla
- pinch of salt
- 1 envelope unflavored gelatin
- 1/2 cup cold water
- 4 egg whites
- 1/2 - 3/4 cup chopped pecans
- 2 pkgs frozen coconut
- whipped topping
Directions
Cover bottom of 9x12” dish with angel food cake pieces.
Make custard by combining 2 cups milk, 1 cup sugar, 4 egg yolks, 1 teaspoon vanilla and pinch of salt. While cooking custard, dissolve gelatin in cold water.
Cool custard; add gelatin and stiffly beaten egg whites. (Pour over cake.)
Add chopped pecans to 1 package frozen coconut; sprinkle over cake mixture. Spread over a thin layer of whipped topping. Sprinkle top with another package frozen coconut.
(Keep refrigerated.)
Make custard by combining 2 cups milk, 1 cup sugar, 4 egg yolks, 1 teaspoon vanilla and pinch of salt. While cooking custard, dissolve gelatin in cold water.
Cool custard; add gelatin and stiffly beaten egg whites. (Pour over cake.)
Add chopped pecans to 1 package frozen coconut; sprinkle over cake mixture. Spread over a thin layer of whipped topping. Sprinkle top with another package frozen coconut.
(Keep refrigerated.)
Source: PDF page 182
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