Wow, I posted NOTHING in 2017. That feels almost wrong. Always, I am thinking of a recipe I should post, but I never do. There is a huge list of recipes I want to share before the holidays. Maybe this year is my lucky year.
Wondering why I decided to post now? The black box. What's the black box you ask? It's an old black index card box that contains recipes I collected from magazines, newspapers, stands at the food store, backs of containers. I started the black box a little before I got married...no wait...way before. I first collected a recipe when I was in high school. Maybe even middle school. It was a recipe for mock apple pie from the back of a Ritz cracker box. I have never made the recipe, but I kept it. I seemed so good at the time.
Recently, I dug out the box to look for a certain recipe. Every recipe was neatly stapled to an index card. Some were free standing, if they were big enough. Unfortunately, I could not find said recipe, but going through all the recipes made me realize things I have not cooked since early in my marriage (going on 17 years in September). A lot of recipes I intended to make, but never did. Some I tried, but they were a fail. Why I kept them I don't know.
During the next month or so, I think I am going to go through that box, get rid of the fails and try the others to add new recipes to my daily routine. My daughter is excited because she thinks dinner has gotten boring (she is right). Tonight, however, I made dessert.
The pineapple angle lush recipe seemed easy enough and it was. Where I got this recipe, I don't know. It looks like I cut it out of a magazine. I figured it's ok to share it now because I'd hate for people not to know about it. My only addition to the recipe is to chill the pudding mix before making the layers (the original recipe made it sound like you just put it on right after you mix it...too wet). It makes a great summer dessert and today was just perfect for it.
Pineapple Angel Lush
1 pkg. (4 serving size/3oz.) Jell-o Vanilla flavor pudding mix
1 can (20 oz.) crushed Pineapple, in juice, undrained
1 cup thawed Cool Whip
1 pkg. (10 oz) prepared round angel food cake
10 strawberries (op.)
Mix dry pudding and pineapple with juice in a medium bowl. Gently fold in whipped topping
Chill pudding mix for at least a half hour
Cut cake horizontally into 3 layers
Place bottom cake layer, cut side up, on serving plate. Spread 1-1/3 cups of the pudding mix onto cake layer; cover with middle cake layer. Spread 1 cup of pudding mixture onto middle cake layer; top with remaining cake layer. Spread with remaining pudding mixture. Refrigerate at least 1 hour or until ready to serve. Store in refrigerator.
Enjoy!
