LUSCIOUS PINEAPPLE DAZZLER

"A luscious combination is this dessert which features pineapple, angel food cake, and whipped cream all folded into a gelatin custard.  It's a delightful and refreshing party dazzler."

Molded Pineapple Angel Cake

One can (one pound, four ounces) crushed pineapple
Two envelopes unflavored gelatin
2 cups milk
2/3 cup sugar
1/2 t salt
4 large eggs, separated
one store-bought angel food cake
8 ounces heavy cream
1/2 cup thinly sliced blanched almonds

Drain pineapple, save syrup.
In a cup, sprinkle gelatin over 3/4 cup of the pineapple syrup and allow to soften.  In a one-quart saucepan scald milk with 1/3 cup of the sugar and the salt.

In a small mixing bowl beat egg yolks slightly.  Stir in a small amount of the hot milk.  Stir back into hot milk and cook over low heat, stirring constantly, until custard is slightly thickened, about five minutes.  Do not boil.  Remove from heat.  Add softened gelatin and stir until gelatin is dissolved.  Chill until the consistency of unbeaten egg whites.

With a serrated knife, cut enough angel food cake into one-inch pieces to make two quarts.  In a large mixing bowl beat egg whites until stiff.  Grdually beat in remaining 1/3 cup sugar to make a stiff meringue.

In a small mixing bowl, without washing beater, beat cream until stiff.  Add to meringue with thickend gelatin mixture and gently stir together until blended.

In the bottom of an oiled 10-cup mold, place 1/2 cup of the meringue cream-gelatin mixture and sprinkle with 2 T each of the drained crushed pineapple and the almonds.

To remaining meringue-cream-gelatin mixture add cake pieces, remaining pineapple, and almonds.  Fold together.  Pour into mold.  Chill overnight.  With a small metal spatula loosen edges.  Dip in hot water and unmold on serving plate.  Garnish as desired.  Makes about 12 servings.

Note:  A ten and 1/2 ounce angel food cake will make the amount needed for this recipe.  Any brown crust may be reoved before using but if possible buy a cake that doesn't have a crust.

Well, I'm pretty exhausted after typing all that!  These are a lot of directions, and you will dirty a few bowls making this, but it's really not hard to make, and it did pop right out of the mold after loosening the edges with a knife.  Actually I love the name of this recipe, and my guests were excited to try it just based on that alone!  This dessert is really different from anything else you might have made before, a different consistency.  The flavor is really nice, and it makes quite a stunning presentation.  It's not my favorite ever ever, but I think I will keep this one!  Check out the pic.