Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Sugar |
| 2 cups | Whipped cream |
| ½ cup | Pineapple juice |
| ¼ cup | Lemon juice |
| 1 \N | Angel Food loaf cake; |
| \N \N | Chilled pineapple sauce |
| 2 tablespoons | Cornstarch |
| ½ cup | Sugar |
| 1⅓ cup | Pineapple juice |
H
Add 1 cup sugar to whipped cream; slowly fold in fruit juices. Cut cake lengthwise into 1-inch-thick slices; line bottom of loaf pan.
Layer with cake and whipped cream mixture alternately. Refrigerate for 4 hours or overnight; cut into squares. Serve in chilled dessert dishes.
Prepare sauce: Mix cornstarch and sugar; add juice. Cook until thickened; chill thoroughly. Pour sauce over cake squares. Serves 8.
From Home Cooking May '97
Formatted for MM by Pegg Seevers 9/13/97