Yield: 8 servings
Measure | Ingredient |
---|---|
1½ cup | Vanilla or graham crumbs |
½ cup | Butter, melted |
1 pack | Unflavoured geletin |
½ cup | Sugar |
⅓ cup | Water |
\N \N | Few drops almond extract |
½ cup | Whipped cream stiff |
1 cup | Shredded pineapple |
\N \N | Sliced almonds (optional) |
\N \N | Cherries to decorate |
Blend crumbs with melted butter. Pack in dish and chill. Blend 1 pk.
geletin in 3 tbsp. water. Mix sugar and ⅓ c. water. Cook to soft ball stage. Beat 1 egg white with a pinch of salt until fluffy.
Slowly add syrup beating constantly. Add geletin mixture. A few drops of almond extract. Add stiffly beaten whipped cream and pineapple. Spread over crumb base. Allow to set in refrigerator for 4 hours minimum. DELICIOUS!!! Submitted By FLORENCE THOMPSON On 12-05-94