Orange Angel Whip
|Course : Desserts||
Preparation / Directions:
Mix gelatin with 2 cups of boiling water. Stir for 2 minutes,until well dissolved. Add 2 cups cold water. Pour into a large glass or crystal bowl about halfway to top. Refrigerate until slightly set, about 1 hour. Fold in crushed pineapple and marshmallows. Put back in refrigerator. Chill for 4 hours. Whip cream. When soft peaks form, add powdered sugar. Whip until thick and creamy. Spread over gelatin or pipe cream around edge of bowl. Sprinkle with orange rind.
824 Calories (kcal); 66g Total Fat; (70% calories from fat); 5g Protein; 59g Carbohydrate; 245mg Cholesterol; 70mg Sodium