Pink raspberry-angel food All's-Well-That-Ends-Well Dessert

Pink raspberry-angel food dessert (1970)

Here’s a recipe for a pink raspberry-angel food dessert, otherwise known as the “All’s-Well-That-Ends-Well Dessert” from a magazine menu and recipe feature that was originally called “Midsummer night’s dream: A party plan for Juliets in search of Romeos.”

The concept: make all of the dishes on this summery menu, and that boy of your dreams will just have to fall in love with you.

Well, at least you can try making this dessert recipe, which taste pretty good, if you like angel food cake, gelatin and raspberry flavors. Any other results — such as those of the Shakespearean variety — are absolutely not guaranteed. Sorry.

Pink raspberry-angel food dessert (1970)

Pink raspberry-angel food dessert recipe

Ingredients

1 loaf angel food cake
1 3-ounce package raspberry flavored gelatin
1 cup boiling water
1 10-ounce package frozen red raspberries, thawed
1 cup heavy cream, whipped
2 cups Kraft Miniature Marshmallows

Directions

It’s beautiful! Remove crust from cake; cut cake into 10 slices. Trim each slice into 2-inch square; cube trimmings and reserve. Line sides of 9-inch spring pan with cake squares. Dissolve gelatin in water; stir in raspberries. Chill until slightly thickened. Fold in whipped cream, marshmallows and reserved cake cubes. Pour into spring pan; chill until firm. 8 to 10 servings.

Made with Kraft Miniature Marshmallows. The good kind that stays soft.

Pink raspberry-angel food dessert (1970)










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