Lemon-Pineapple Dessert Squares

Total Time
2hrs
Prep 15 mins
Cook 1 hr 45 mins

For a "light" version of this recipe use sugar-free gelatin and reduced fat whipped topping.

Ingredients Nutrition

  • 2 (3 ounce) boxes lemon gelatin
  • 1 12 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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