How to Make Pineapple Coconut Delight Cake or Pie Gelatine Filling

Here's a Delightful old fashioned Pineapple Coconut Gelatine Cake or Pie Filling recipe from the 1960's like Mom or Grandma used to make!

Use to ice and fill a cake, in pie shells or meringues, as a topping, or by its delicate self.

Whip up something special for your next gathering and everyone will ask 'How did you make that!'

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1-2/3 cups canned crushed pineapple with syrup
• 1 envelope Knox Unflavored Gelatine
• 1/4 teaspoon vanilla
• 1/2 cup flaked or shredded coconut
• 1/2 cup instant nonfat dry milk
• 1/2 cup ice water
• 2 tablespoons lemon juice
• 1/4 cup sugar

1. Drain syrup from pineapple and add water to make 1 cup liquid.

2. Sprinkle gelatine on syrup-water mixture to soften.

3. Place over low heat and stir until gelatine is dissolved.

4. Remove from heat and add pineapple and vanilla. chill to unbeaten egg white consistency.

5. Mix instant nonfat dry milk with ice water in a bowl.

6. Beat until soft peaks form (3-4 minutes.) Add lemon juice.

7. Continue beating until firm peaks form (3-4 minutes longer.) Gradually add sugar.

8. Fold gelatine mixture and cocnut into whipped milk.

9. Spoon into dessert dishes; fill or frost a cake; or fill a baked pie shell.

Tips & Warnings

• Makes 6-8 servings, Fills 9-inch pie or ices an 8-1/2 inch, 2 layer cake.
• 108 calories per serving.

Resources

• Moomettesgram's Musings
• Raising Fit and Healthy Kids eBook
• Moms Talk Network
• Work From Home in Your PJ's

[Mindee94]

on 12/25/2008 A classic favorite yum. Thanks