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
Posted under Jell-O by cuteascountry_Shortcake.
Chris in NM
inutes at 350. Serves 6 to 8
Mary J

http://www.nancyskitchen