2 pineapple slices
vanilla ice cream
2 egg whites
1/2 tsp cream of tartar
3 tbsp sugar
1/4 tsp vanilla extract

Place the pineapple rings on a cookie sheet. Over each ring place a large scoop of vanilla ice cream (frozen very hard). Whip egg whites with cream of tartar. When they begin to thicken, add sugar and vanilla to make a meringue. Spread meringue over and around the ice cream and seal to the edges of the pineapple rings. Place in preheated, hot oven (475° F) to brown the meringue. Serve at once. Makes 2 servings.

1 package white cake mix
3 ounces lime jello
1 cup hot water
1/2 cup sugar
2 tsp grated lime rind
2 tbsp lime juice
3 egg whites
2 1/2 cups crushed pineapple, drained
1 cup heavy cream, whipped and sweetened
3/4 cup flaked coconut

Prepare, bake and cool one 8″ layer cake. Dissolve Jello in hot water; add 1/4 cup sugar, lime rind and juice. Chill until it begins to thicken. Beat egg whites until foamy; beat in remaining sugar until whites are stiff. Fold in Jello mixture. Chill, stirring occasionally, until mixture begins to set. Fold in pineapple. Pour into lightly oiled 1 1/4 quart bowl. Chill until firm. Unmold onto cake layer. Frost cake and mold with whipped cream. Sprinkle with coconut flakes.

1 white angel food cake, crumbled
1 quart crushed pineapple, drained
3 cup milk
4 egg yolks
1 cup sugar
1 small jar maraschino cherries, drained
2 package gelatin
1.2 cup cold water
1/2 tsp salt
4 egg whites
2 cup cream or evaporated milk
2 tbsp lemon juice
1 cup chopped walnuts
1 package shredded coconut

Place half of the angel food cake pieces in the bottom of an oblong cake pan. Next, cut up maraschino cherries, then the drained, crushed pineapple and the remaining cake pieces. Cook milk, egg yolks and sugar until it coats a knife; add the gelatin, softened in cold water, with the salt, Cool, then add the egg whites, stiffly beaten, the cream and lemon juice. Pour over cake and cover with chopped nuts and shredded coconut. Chill overnight. Makes 25 Servings of Angel Dessert.

Ambrosia
2 1/2 cups crushed pineapple
1 dozen oranges
1 medium size fresh coconut or 1 cup flaked coconut

Obtain fruit pulp and juice from oranges, being careful to remove all membrane and seeds. Remove hull and brown covering of coconut and grate coconut, using a fine grater. The coconut milk may be used if desired. Combine grated coconut, coconut milk, orange pulp, juice and crushed pineapple. Sugar may be added if the mixture is not of desired sweetness. Chill and heap into sherbet dishes. Garnish with red or green cherries or mint leaves. Makes 20-25 servings of Ambrosia.

Molded Ambrosia
1 cup graham cracker crumbs
1/4 cup butter, melted
1 cup crushed pineapple
1 package orange flavored gelatin
1/3 cup sugar
1 cup hot water
1 cup sour cream
1/4 tsp vanilla
1 cup diced orange sections
1/2 cup flaked coconut

Combine crumbs and butter; reserve 1/3 cup for topping. Press remaining crumb mixture into an 8″ x 8″ x 2″ baking dish. Drain pineapple, reserving syrup. Dissolve gelatin and sugar in hot water. Stir in reserved syrup. Chill until partially set. Add sour cream and vanilla; whip until fluffy. Fold in the pineapple, oranges, coconut; pour over crumbs in dish. Sprinkle top with reserved crumbs. Chill until firm. Cut in squares. Trim with maraschino cherries. Recipe makes 9 servings of Molded Ambrosia Dessert.

2 cups crushed pineapple and juice
2 cups mashed banana
1 cup granulated sugar
2 cups orange juice
dash of salt
2 tbsp lemon juice
10 maraschino cherries, cut up

Combine ingredients and freeze in refrigerator tray. When almost solid, remove to bowl and beat to make fluffy.