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Lemonade Angel Dessert

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Ingredients
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1 Dash
  Eggs 2 , beaten
  Water 1⁄2 Cup (8 tbs)
  Frozen lemonade concentrate 6 Ounce (1 Can)
  Evaporated milk 14 1⁄2 Ounce, chilled icy cold and whipped (1 Can)
  Yellow food coloring 3 Drop
  10 inch tube angel cake 1
Directions

Thoroughly mix gelatin, sugar, and salt; add eggs and water.
Cook and stir till gelatin dissolves and mixture thickens slightly; remove from heat.
Stir in concentrate.
Chill till partially set; fold into whipped milk.
Add a few drops yellow food coloring.
Rub the brown crumbs off cake; tear cake into bite-size pieces.
Cover bottom of 10-inch tube pan with thin layer of gelatin mixture.
Arrange 1/3 of cake on top.
Pour 1/3 of remaining gelatin over.
Repeat layers.
Chill until firm.
Unmold on serving plate.
Trim with daisies.

Recipe Summary

Course: 
Dessert
Method: 
Chilling
Dish: 
Cake

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