Lemon Chiffon Dessert
- Ready In:
- 7hrs 25mins
- Ingredients:
- 5
- 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
- Bake and cool cake as directed.
- 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.
- Add enough cold water to lemonade concentrate to measure 2 cups. Stir into gelatin. Beat with an electric mixer on medium speed until foamy.
- Beat whipping cream in a chilled medium bowl on high until stiff. Fold into gelatin mixture.
- Tear cake into about 1-inch pieces. Fold cake into gelatin mixture. Spread in an ungreased 9"x13" dish.
- Refrigerate for 4 hours until firm, but no longer than 24 hours. Cut into squares. Store covered in refrigerator.
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RECIPE SUBMITTED BY
I am a SAHM of a very picky 3 year old. The only things I can count on her eating are peanut butter sandwiches (no jelly, but sometimes honey), various fruits (grapes, blueberries, apples, bananas, mandarin oranges, watermelon), chicken nuggets (only the processed kind), macaroni and cheese, and a few veggies (various beans, corn and peas).