Post by cuteascountry_Shortcake on Jun 11, 2005 15:01:32 GMT -6
Lemon Chiffon Dessert
You'll be on cloud nine when you try this easy-to-made, heavenly dessert.
1 pkg. Betty Crocker 1 step white angel food cake mix 2 cups boiling water 1 pkg. 8 serving size lemon flavored gelatin 1 can 6 oz. frozen lemonade concentrate, thawed 1½ cups whipping, heavy, cream
Heat oven 350ºF. 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" pieces Fold cake pieces into gelatin mixture. Spread in ungreased rectangular baking dish 13x9". Cover and refrigerate at least 4 hours until firm but no longer than 24 hours. Cut into squares. Store covered in refrigerator.
Submitted by Susie Indy Printed in Nancy's Kitchen Newsletter 3/15/05
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