Lemon Chiffon Desserts
6 Servings
INGREDIENTS:
1 Loaf Angel Food Cake, 1/3 Of Prepared Cake Mix
1 Cup Boiling Water
1 Package Lemon Jello, 4 Serving Size Package
3 Ounces Frozen Lemonade Concentrate, Thawed
1 1/2 Cups Cool Whip
DIRECTIONS:
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 1 cup. Stir into gelatin. Beat with electric mixer on medium speed until foamy.
Fold Cool Whip into gelatin.
Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased 8- or 9-inch square pan.
Cover and refrigerate at least 4 hours until firm. Cut into squares.