| 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 |
| 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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| If you're in a hurry, pick up a purchased angel food cake at the supermarket. |
|
| This refreshing do-ahead dessert is perfect for a springtime luncheon or bridal shower. Serve with small scoops of vanilla sorbet drizzled with chocolate ice-cream topping. A garnish of fresh mint sprigs completes the sunshiny look! |
Nutrition Information:
240 ( 65 ); 7 g ( 5 g); 25 mg; 330 mg; 40 g ( 0g); 4 g 6 %; 4 %; 8 %; 2 % 2 ; 1/2 ; 1