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Lemon Rainbow Dessert

chef.brandon's picture
Ingredients
  Angel cake 1
  Lemon pie filling mix 1 Ounce (1 Envelope)
  Lemon juice 4 Tablespoon
  Miniature marshmallows 10 Ounce (1 Package, Colored Ones)
  Boiling water 1 Cup (16 tbs)
  Whipping cream 4 Tablespoon (Or Any Other)
Directions

GETTING READY
1) In a 9 X 13" serving dish, chop up the angel cake into walnut-sized pieces and spread out evenly on the base of the dish. Sprinkle marshmallows over the cake bits to form another layer.

MAKING
2) In a large pan, add the lemon pie filling mix and pour in the boiling water along with the lemon juice. Pour the mixture carefully all over the serving dish. Poke the cake and marshmallow layers with a fork so that the lemon juice can soak in.
3) Allow the dessert to come to room temperature before transferring it to the refrigerator.

SERVING
4) Ice the Lemon Rainbow Dessert with whipped cream and garnish with colored sugar or silver dragees.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Lemon
Interest: 
Quick
Preparation Time: 
5 Minutes

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