That nifty, thrifty dessert is an Angel Cake-Pie [and it's not as lame as its name]! How does one accomplish that technicolor cutie from Good Housekeeping's Ten P.M Cook Book (c)'58? Just so.1 10" angel food cake
1 envelope unflavored gelatine
1/2 cup cold water
4 teasp fresh, frozen or canned lemon juice
2 pkg thawed frozen raspberries or strawberries
1/8 teasp salt
2 egg whites
1 cup heavy cream, whipped
1/2 cup heavy cream whipped
1 banana, sliced
1 cup flaked coconut
Early in day: Cut cake horizontally into 2 even layers. Hollow out both sections, leaving shells not quite 1" thick. Fill in tube hole in bottom of each shell with bits of cake. Sprinkle gelatine over cold water in glass measuring cup to soften. Stir over hot water until dissolved. Add, with lemon juice, to fruit. Refrigerate until partially thickened. Add salt to egg whites; beat until stiff. Fold, with 1 cream, whipped into fruit mixture. Refrigerate a few minutes; thenheap in cake shells. Refrigerate until well chilled.
To serve: Arrange cake-pies [couldn't they have come up with a way cooler name?] on serving tray. Decorate with 1/2 cup heavy cream, whipped. Garnish pie with banana slices. [Then chase with a nightcap cocktail of choice!]
And that, friends, is WTF is for dessert tonight!