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