Lemon Chiffon Dessert

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: 7 hrs 25 mins
• Serves: 15

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.