Lemonade Angel Dessert
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Sugar||1⁄2 Cup (8 tbs)|
|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|
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.
Chill until firm.
Unmold on serving plate.
Trim with daisies.