 |
Prep Time: 25 Minutes Cook Time: 420 Minutes |
Ready In: 445 Minutes Servings: 15 |
|
It sounds good and I can't wait to make it. You can also use a store bought angel food cake, if you don't want to take the time to make one. Ingredients:
1 angel food cake |
2 cups boiling water |
1 (8 ounce) package lemon gelatin |
1 (6 ounce) can frozen lemonade concentrate, thawed |
1 1/2 cups heavy whipping cream |
Directions:
1. Bake and cool cake as directed.
2. Combine boiling water and gelatin in a large bowl. Stir until gelatin is dissolved. Refrigerate 15 minutes, or until gelatin is thick, but not set.
3. Add enough cold water to lemonade concentrate to measure 2 cups. Stir into gelatin. Beat with an electric mixer on medium speed until foamy.
4. Beat whipping cream in a chilled medium bowl on high until stiff. Fold into gelatin mixture.
5. Tear cake into about 1-inch pieces. Fold cake into gelatin mixture. Spread in an ungreased 9 x13 dish.
6. Refrigerate for 4 hours until firm, but no longer than 24 hours. Cut into squares. Store covered in refrigerator.
|
|