It is not a mistake that the cream in this recipe is whipped without sugar. All of the sugar in this sweet dessert comes from commercial products, not from the cook’s rationed supply.
1 (8-ounce) can pineapple rings in heavy syrup
12 marshmallows
½ cup dates
12 almond macaroons
1 cup heavy cream
6 well-drained maraschino cherries with stems, optional
Drain pineapple rings, reserving syrup. Cut each ring into 8 wedges and combine with ¼ cup syrup from can in a medium bowl. Reserve remaining syrup for another use. Quarter marshmallows and dates with a moistened scissors and add to pineapple. Crumble macaroons into mixture and stir to combine. Cover and refrigerate 1 hour.
When pineapple mixture has chilled, whip cream until stiff peaks form. Gently fold cream into pineapple mixture and transfer to a serving bowl. Cover and refrigerate at least 4 hours before serving. Arrange cherries on top just before serving, if desired.
6 Servings