Lemon Chiffon Dessert Recipe

Submitted by: schmidt

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Ready in: > 5 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 10

Ingredients:
1 package 1-step white angel food cake mix
2 cups boiling water
1 package (8-serving size) lemon-flavored gelatin
1 can (6 ounce size) frozen lemonade concentrate, thawed
1 1/2 cup whipping (heavy) cream

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Directions:

Heat oven to 350F. Bake and cool cake as directed on package for angel food (tube) pan.

Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Refrigerate about 15 minutes or until thickened but not set.

Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat with electric mixer on medium speed until foamy.

Beat whipping cream in chilled medium bowl on high speed until stiff; fold into gelatin.

Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased rectangular baking dish, 13x9x2 inches.

Cover and refrigerate at least 4 hours until firm but no longer than 24 hours. Cut into squares. Store covered in refrigerator.

This recipe from CDKitchen for Lemon Chiffon Dessert serves/makes 10

Recipe ID: 85721

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