All this talk about guilty pleasures got me thinking about my Granny’s cooking. She was from Mississippi originally and it was in all her recipes. She was from a generation that would leave the butter out for days, always had buttermilk in her fridge, kept a jar of bacon fat on the stove and used it for everything. She also had a way to use pre-packaged foods in things that would make Sandra Lee fall at her feet in worship.
Below is a recipe for a desert she used to make which I will affectionately call “Granny’s Strawberry Angel Food Delight.”
Ingredients
1 whole angel food cake from the grocery store bakery, cut into cubes
2 boxes of strawberry flavored Jell-O brand gelatin
1 8oz. package of frozen strawberries
1 large tub of Cool Whip topping
Put the cubed angel food cake in a single layer into a 9”x13” Pyrex baking pan.
Prepare the Jell-O per box instructions. Add the frozen strawberries and fold in the entire tub of Cool Whip topping. Poor the Jell-O mixture over the angel food cake covering completely. Chill to set (about 2 hours). Cut into squares. Enjoy!
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3 comments:
Why do people encase things in Jell-O like a wiggly tomb?
I like peaches in there, but it is an odd preoccupation we Americans get from food scientists.
Aspic. Meaty Jell-O. Enough said.
this is not as much encased in jello as the jello is a binding agent. the desert is more solid that jello surprise
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