Desserts

Ice Box Cake

INGREDIENTS:

1 angel food cake
2 cups cold water
2 cups sugar
2 envelopes gelatin
1 – 20 oz. can crushed pineapple
2 tablespoons lemon juice
1 pint whipping cream

DIRECTIONS:

Boil sugar and 1 ½ cups water for 1 minute, remove from fire, and add gelatin which has been dissolved in ½ cup cold water. Add pineapple and lemon juice. Let partly cool and congeal. Fold in whipped cream leaving out enough for top of cake.

Break up the angel food cake into good sized bites and mix into the pineapple mixture.

Put all into a greased mold – either an angel food pan or bread pan – allow to jell for 24 hours.