Lemon Chiffon Dessert

Submitted by katheros

"I found this on another website. 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."

 

• Ready In: 7hrs 25mins
• Ingredients: 5
• Serves: 15

ingredients

• 1 angel food cake
• 473.18 ml boiling water
• 226.79 g package lemon gelatin
• 170.09 g can frozen lemonade concentrate, thawed
• 354.88 ml 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.

Reviews

[suzytx]

I found the texture mushy and unpleasant on the tongue and the lemon gelatin a little too dominating.

 

[marywest77]

Easy to make, tastes deliciously lemony....but is rather plain to look at--I need help with presentation!