Lemonade Angel Dessert
|Unflavored gelatin||1 Ounce (1 Tablespoon)|
|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)|
|10 inch tube angel cake||1|
Mix gelatin, sugar, and salt; add eggs and water.
Cook and stir till gelatin dissolves; remove from heat.
Stir in concentrate.
Chill till partially set; fold in whipped milk.
Add a few drops yellow food coloring.
Rub brown crumbs off cake; tear cake in bite-size pieces.
Cover bottom of a 10-inch tube pan with a thin layer of gelatin mixture.
Loosely arrange 1/2 of cake on top.
Pour 1/2 of remaining gelatin over.
Chill till firm.