Vintage recipe for a super yummy Cherry Chiffon Royale

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CHERRY CHIFFON ROYALE

Course after church coffee hour, Dessert

Cuisine American

Keyword cake, christmas, gelatin

Ingredients

• 3 ounce powdered cherry gelatin
• ½ cup water
• 16 ounces can cherry pie filling
• 2 ounce package dessert topping mix
• 2 egg whites
• ¼ teaspoon cream of tartar
• ¼ cup sugar
• 2 packages ladyfingers *

Instructions

• In a saucepan combine gelatin and water; heat until gelatin dissolves.
• Stir in pie filling.
• Chill gelatin until it mounds when dropped from the spoon.
• Prepare dessert topping mix according to package directions,
• Beat egg whites with cream of tartar to soft peaks.
• Slowly add sugar; continue beating to stiff peaks,
• Fold dessert topping and beaten egg whites into gelatin mixture.
• Line the bottom of an 8 x 8 X 2-inch pan with half of the ladyfingers.
• Spoon 1/2 the gelatin mixture over the ladyfingers,
• Make another layer of ladyfingers on top of gelatin.
• Then cover with the remaining gelatin mixture.
• Chill 3 to 4 hours or overnight until firm.
• Cut into squares to serve.

Notes

* Pound cake cut into 1 x 3-inch pieces may be substituted for ladyfingers.