Ingredients
1
package Betty Crocker™ 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
Preparation
Heat oven to 350°F. 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-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased rectangular baking dish, 13x9x2 inches.
Cover and refrigerate at least 4 hours until firm but no longer than 24 hours. Cut into squares. Store covered in refrigerator.
