Whang Doodle

We had strawberries with dinner tonight, just simple sliced and sugared berries. They weren’t fantastic, they were just strawberries. In thinking about what I would have rather made from them–likely a strawberry shortcake (biscuits, of course)– I flipped open my volume of Favorite Recipes of America–Desserts (1966) and while pondering strawberries, I found something that made me giggle.

No strawberries at all. It does have a bottle of Maraschino cherries in it. Since we found two open jars in the fridge clean out this weekend, I think it will be on the menu. Soon. Despite the name.

It is somewhat like a trifle recipe I enjoy making from time to time. And let us get real–it isn’t going on the menu despite the name: I am adding it to the menu because of the name. One day soon I will wake up and say “Let’s Whang Doodle tonight!”

Whang Doodle

Yield: 8-10 servings


  • 2/3 lb vanilla wafers, ground
  • 1/4 lb butter
  • 2 c. sifted powdered sugar
  • 2 eggs, separated
  • 1 tsp vanilla flavoring
  • 1/2 pint heavy cream
  • 1 no 2 can crushed pineapple, well drained
  • 1 sm. bottle Maraschino cherries, chopped


  1. Sprinkle one half of the wafer crumbs on bottom of 8 x 10 inch baking dish.
  2. Mix creamed butter, powdered sugar and egg yolks; beat until light.
  3. Add beaten egg whites and vanilla.
  4. Spread mixture over crumbs.
  5. Whip cream.
  6. Add pineapple and cherries.
  7. Spread over the first layer.
  8. Sprinkle with remaining crumbs.
  9. Refrigerate 12-24 hours. Do not freeze.


  1. Hahahaha. I love it.

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