Lemon-Pineapple Dessert Squares

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READY IN: 2hrs
SERVES: 18
UNITS: US

INGREDIENTS

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

  • In large bowl, mix gelatin and boiling water until gelatin is completely dissolved.
  • In 2 cup measuring cup, mix reserved pineapple liquid and enough cold water to make 2 cups. Stir into gelatin mixture.
  • Refrigerate until thickened but not set; about 45 minutes.
  • Stir pineapple into thickened gelatin mixture. With rubber spatula, fold in 3 cups of the whipped topping.
  • Tear angel food cake into 1-inch pieces, placing half of the pieces in ungreased 13x9-inch glass baking dish.
  • Spoon half of gelatin mixture evenly over cake pieces. Repeat layers.
  • Cover tightly with plastic wrap, refrigerate until set, about 1 hour.
  • 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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