Lemon-Pineapple Dessert Squares |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 18 |
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For a light version of this recipe use sugar-free gelatin and reduced fat whipped topping. Ingredients:
2 (3 ounce) boxes lemon gelatin |
1 1/2 cups boiling water |
1 (20 ounce) can crushed pineapple in juice, well drained, liquid reserved |
1 (12 ounce) container frozen whipped topping, thawed |
1 (9 -10 inch) angel food cake |
2 cups sliced fresh strawberries |
Directions:
1. In large bowl, mix gelatin and boiling water until gelatin is completely dissolved.
2. In 2 cup measuring cup, mix reserved pineapple liquid and enough cold water to make 2 cups. Stir into gelatin mixture.
3. Refrigerate until thickened but not set; about 45 minutes.
4. Stir pineapple into thickened gelatin mixture. With rubber spatula, fold in 3 cups of the whipped topping.
5. Tear angel food cake into 1-inch pieces, placing half of the pieces in ungreased 13x9-inch glass baking dish.
6. Spoon half of gelatin mixture evenly over cake pieces. Repeat layers.
7. Cover tightly with plastic wrap, refrigerate until set, about 1 hour.
8. Cut dessert into serving pieces; place on dessert plates. Top each with about 2 tablespoons strawberries and about 1 tablespoon remaining whipped topping.
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