Desserts.Lemon-PineappleDessert History
Show minor edits - Show changes to output
June 13, 2011, at 04:06 PM
by -
Deleted lines 23-29:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Gertie]] — [-12 June 2011, 19:07-]
>>messageitem<<
Now we know who the ssenible one is here. Great post!
>><<
June 13, 2011, at 02:07 AM
by - Comment added
Added lines 24-30:
[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Gertie]] — [-12 June 2011, 19:07-]
>>messageitem<<
Now we know who the ssenible one is here. Great post!
>><<
February 28, 2011, at 07:56 PM
by -
Changed line 14 from:
4 cups small torn angel food cake pieces\\
to:
4 cups small torn angel food cake pieces\\
February 28, 2011, at 07:56 PM
by -
Added lines 1-23:
Name: Lemon-Pineapple Dessert\\
Key Ingredient: crushed pineapple\\
Preparation: combine; chill\\
Cuisine: American\\
Source: Pillsbury Mix 'N Match Meals\\
Food Group: fruit\\
Meals: dinner; snack\\
Courses: dessert\\
Temperature: cold\\
Prep. Time: :20\\
Elapsed Time: 2:20\\
Servings: 8
4 cups small torn angel food cake pieces\\
1 (3 ounce) package lemon flavor gelatin\\
3/4 cup boiling water\\
1 (8-ounce) can crushed pineapple in unsweetened juice, well drained, reserving 1/2 cup liquid\\
Ice cubes\\
1/2 cup frozen light whipped topping, thawed
Divide cake pieces evenly among eight 6-ounce custard cups or parfait glasses. In medium bowl, combine gelatin and boiling water; stir until gelatin is completely dissolved. In 2-cup glass measuring cup, combine 1/2 cup reserved pineapple liquid and enough ice cubes to measure 1-1/4 cups. Add to gelatin mixture; stir until slightly thickened. With slotted spoon, remove any remaining ice cubes. Stir in pineapple. Fold in whipped topping. Pour evenly over cake pieces in cups. Refrigerate until serving time. If desired, garnish with sliced strawberries.
Key Ingredient: crushed pineapple\\
Preparation: combine; chill\\
Cuisine: American\\
Source: Pillsbury Mix 'N Match Meals\\
Food Group: fruit\\
Meals: dinner; snack\\
Courses: dessert\\
Temperature: cold\\
Prep. Time: :20\\
Elapsed Time: 2:20\\
Servings: 8
4 cups small torn angel food cake pieces\\
1 (3 ounce) package lemon flavor gelatin\\
3/4 cup boiling water\\
1 (8-ounce) can crushed pineapple in unsweetened juice, well drained, reserving 1/2 cup liquid\\
Ice cubes\\
1/2 cup frozen light whipped topping, thawed
Divide cake pieces evenly among eight 6-ounce custard cups or parfait glasses. In medium bowl, combine gelatin and boiling water; stir until gelatin is completely dissolved. In 2-cup glass measuring cup, combine 1/2 cup reserved pineapple liquid and enough ice cubes to measure 1-1/4 cups. Add to gelatin mixture; stir until slightly thickened. With slotted spoon, remove any remaining ice cubes. Stir in pineapple. Fold in whipped topping. Pour evenly over cake pieces in cups. Refrigerate until serving time. If desired, garnish with sliced strawberries.