Lemon Chiffon Dessert Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 package Betty Crocker® 1-step white angel food cake mix
2 cups boiling water
1 package (8-serving size) lemon-flavored gelatin
1 can (6 ounces) frozen lemonade concentrate, thawed
1 1/2 cups whipping (heavy) cream
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Directions: |
Directions:1. Heat oven to 350ºF. Bake and cool cake as directed on package for angel food (tube) pan.
2. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Refrigerate about 15 minutes or until thickened but not set.
3. Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat with electric mixer on medium speed until foamy.
4. Beat whipping cream in chilled medium bowl on high speed until stiff; fold into gelatin.
5. Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased rectangular baking dish, 13x9x2 inches.
6. Cover and refrigerate at least 4 hours until firm but no longer than 24 hours. Cut into squares. Store covered in refrigerator. |
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Number Of
Servings: |
Number Of
Servings:15 servings |
Preparation
Time: |
Preparation
Time:Start to Finish:7 hr 10 min |
Personal
Notes: |
Personal
Notes: If you're in a hurry, pick up a purchased angel food cake at the supermarket.
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