Recipe Talk

Good Day!

Hope someone can help. When I was a child my mother made a soupy concoction that she call "Heaven's Delight" I can't remember all the ingredients but I do remember that she used to cut up large colored marshmallow's, used canned cling peaches, whipping cream and she may have used half and half too, cool whip may have been folded in too but I'm just not sure, other ingredients were added too but I just cant remember them, I do know that coconut was not added. All the ingredients were mixed in a bowl creating a soupy kind of dessert. I just wish I had the recipe. My mother has been gone for 25 years....would love to have the recipe to remember.

SEVENTH HEAVEN DELIGHT

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1 can (8 oz.) sliced peaches
in juice, drained

1 pkg. (4 oz.) raspberry
Jell-O

3/4 c. boiling water

1/2 c. cold water

3/4 c. Birds Eye Cool Whip

Dice peaches; save a few slices for garnish.

Dissolve
Jell-O in boiling water. Combine water and ice cubes to make
1 1/4 cups. Add to Jell-O. Stir until slightly thickened.
Remove any unmelted ice. Add diced peaches.

Spoon 1/2 cup
Jell-O into glasses. Chill until set, 10 minutes.

Spoon whip.

HEAVENLY HASH
1930's
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1 medium pkg. marshmallows

1/2 c. coconut

1 medium can cling peaches

1/2 c. chopped pecans

whipping cream (desired
amount)

At night, mix peaches and marshmallows.

Refrigerate.

At mealtime, whip cream and add all ingredients

to the marshmallows and peaches.

here are some recipes I have managed to find hope your mum's is amongst them
bunyip in Oz

HEAVEN'S DELIGHT
1 large can crushed pineapple
2 c. sugar
3 egg yolks
11/2 c. oleo
6 oz. chopped walnuts
30 graham crackers

Combine pineapple, sugar, eggs, nuts and oleo. Roll
graham crackers. Put a layer of first mixture, then layer of
graham crackers, then first mixture and so on. Let stand in
refrigerator for a few hours until firm.

HEAVEN'S DELIGHT
1 (3 oz.) pkg. lemon jello
1 1/2 c. milk
2 eggs, separated
3/4 c. sugar
1 pt. whipping cream or 1
large Cool Whip
1 c. nuts
1 c. chopped maraschino
cherries
1 c. drained crushed pineapple
1/2 c. boiling pineapple juice
1 large angel food cake

In a double boiler put egg yolks, milk and sugar. Cook
to custard stage. Cool partially and add jello which has been
dissolved in boiling juice and slightly cooled. Cool until
thick and syrupy. Fold in whipped cream and stiffly beaten egg
whites. Line a 9 x 13-inch pan with slices of cake cut 1/2 inch thick.
Cover with 1/2 the custard then rest of cake.
Cover with the other half of custard, to which the nuts and
fruit have been added. Chill several hours or overnight.

Sprinkle nuts over top.

SEVENTH HEAVEN DELIGHT
1 can (8 oz.) sliced peaches
in juice, drained
1 pkg. (4 oz.) raspberry
Jell-O
3/4 c. boiling water
1/2 c. cold water
3/4 c. Birds Eye Cool Whip

Dice peaches; save a few slices for garnish. Dissolve
Jell-O in boiling water. Combine water and ice cubes to make
1 1/4 cups. Add to Jell-O. Stir until slightly thickened.
Remove any unmelted ice. Add diced peaches. Spoon 1/2 cup
Jell-O into glasses. Chill until set, 10 minutes. Spoon whip.

SEVENTH HEAVEN DELIGHT
1 can (8 oz.) sliced peaches
in juice, drained
1 pkg. (4 oz.) raspberry
Jell-O
33/4 c. boiling water
1/2c. cold water
3/4 c. Birds Eye Cool Whip

Dice peaches; save a few slices for garnish. Dissolve
Jell-O in boiling water. Combine water and ice cubes to make
1 1/4 cups. Add to Jell-O. Stir until slightly thickened.
Remove any unmelted ice. Add diced peaches. Spoon 1/2 cup
Jell-O into glasses. Chill until set, 10 minutes. Spoon whip.