Susan Kuhn from Monkton was looking for a recipe for a dessert that her mother used to serve. As she recalls, it was made with pieces of angel food cake, fruit cocktail and whipped topping, and had the consistency of a pudding once it had been chilled.
Barbara Crowley Booth from Baltimore saw Kuhn's request and thought it sounded familiar to her. She searched her recipe files and found one that her mother, Agnes Crowley, had written down for her many years ago. Booth hoped it was what Kuhn was in looking for. Her mother called it "Great and Easy Dessert."
The only difference is that Booth's mother's recipe calls for crushed pineapple, not fruit cocktail. I see no reason why fruit cocktail could not be substituted or perhaps, better yet, used in combination with the crushed pineapple. Keep in mind that the concoction needs to time to chill and set, so it is best to make it the night before if possible. This simple and delicious dessert will serve a large number and would be an excellent thing to serve at a spring or summer gathering.
Carlin Lohrey from Kelso, Wash., has lost her recipe for something her children called "Goodie Balls." Because that wasn't the real name, she has been stumped in her search to find the lost recipe. Lohrey remembers that they were made using a couple of eggs and some sugar that was cooked for a few minutes; some dried fruit was then added. The mixture was removed from the heat and a bunch of coconut was mixed in. It was formed into bite-size balls and rolled in more coconut. She thinks it came from one of those "healthy" cookbooks, but she has been unable to find it in any of her cookbooks.
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Great and Easy Dessert
Makes 18 to 20 servings
1 6-ounce box lemon Jell-O
1 cup boiling water
1 20-ounce can unsweetened crushed pineapple
6.5 cups whipped topping, divided use
16 ounces of angel food cake
2 or 3 bananas, sliced (either folded in when the pineapple is added or used as garnish), optional
Strawberries, for garnish, optional
Dissolve the Jell-O in the boiling water, let thicken some but not firm up, then stir in crushed pineapple with juice and sliced bananas if using. Fold in four cups of the whipped topping.
Break angel food cake into 1-inch pieces and place in a 9-by-13-inch pan. Pour the whipped topping mixture over the cake pieces and stir gently until cake is moist.
Refrigerate, preferably overnight, until ready to serve.
Just before serving, cover with the remaining 2.5 cups of whipped topping and garnish with strawberries and/or bananas if desired.