Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1 large | Angel food cake |
| 1 large | Dozen marshmallows; cut up |
| 1½ \N | Dozen red cherries; cut up |
| ½ \N | Dozen whole almond macaroons |
| 1 tablespoon | Unflavored gelatin |
| ½ cup | Sugar |
| ¼ cup | Cold water |
| ¼ cup | Boiling water |
| \N \N | Bourbon |
| 2 cups | Whipped cream |
Dissolve gelatin in cold water. Add boiling water & cool. Season with bourbon. Add sugar & set aside. Tear off some of inside of cake & put a little of it in the bottom of cake. Combine marshmallows, cherries, macaroons & whipped cream. Add to gelatin mixture & refrigerate until it begins to thicken. Fill cake with this mixture & refrigerate. Ice with whipped cream before serving. (This sounds like a lot of trouble, but make a day ahead. Very good & a pretty dessert to serve from table or buffet style. An angel food cake mix makes a large & pretty cake. At Christmas time use red or green cherries.) MARY VIRGINIA WOOD
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .