Lemon Chiffon Dessert

Course : Desserts
Serves: 15
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Ingredients:

1 package 1-step white angel food cake mix
2 cups boiling water
1 package lemon-flavor gelatin (6-serving size)
6 ounces frozen lemonade concentrate, thawed
1 1/2 cups whipping (heavy) cream
 

Preparation / Directions:

1. 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. 2. 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. 3. Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased rectangular baking dish, 13x9x2 inches. 4. Cover and refrigerate at least 4 hours until firm but no longer than 24 hours. Cut into squares. Cover and refrigerate any remaining dessert.


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