Categories: Dessert

Ingredients

• 1 angel food cake
• 2 cups boiling water
• 1 6-oz. box lemon jello
• 1 6-oz. can frozen lemonade concentrate
• 1 1/2 cups whipping cream

Directions

1. Pour boiling water over gelatin; stir until dissolved. Refrigerate until thickened but not set. Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat until foamy.

2. Beat whipping cream in chilled bowl until stiff; fold into gelatin.

3. Tear cake into 1" pieces. Fold cake pieces into gelatin mixture. Spread into ungreased 13×9 pan. Refrigerate at least 4 hours or until firm.

4. May be sprinkled with coconut, if desired.

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