Make-Ahead Lemon Dessert
A Uncategorized recipe with angel food cake mix, unflavored gelatin, cold water. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
11 steps- 1
Prepare and bake cake according to package directions.
angel food cake mix(1 pkg) - 2
Cut cooled cake into 1 1/2-inch cubes.
angel food cake mix(1 pkg) - 3
In a bowl, sprinkle gelatin over cold water; let stand for 1 minute.
unflavored gelatin(2 envelopes)cold water(1/4 c)boiling water(1 c) - 4
Add boiling water and stir until gelatin is dissolved.
unflavored gelatin(2 envelopes)cold water(1/4 c)boiling water(1 c) - 5
Add orange juice concentrate, sugar substitute, lemon juice, lemon peel and salt; mix well.
12 oz can frozen orange juice concentrate thawed(1)sugar substitute equal to 1 c sugarlemon juice(2 tbsp)grated lemon peel(1/4 tsp)salt(0.1 tsp)maraschino cherries and lemon slices for garnish - 6
Refrigerate for 20 to 25 minutes, until partially set.
- 7
Fold in 2 cartons of whipped topping.
8 oz whipped topping(3) - 8
In a large bowl, gently combine cake cubes and whipped topping mixture.
angel food cake mix(1 pkg)8 oz whipped topping(3) - 9
Then press into a lightly buttered large bowl; refrigerate, covered, for at least 24 hours.
- 10
Just before serving, turn out on a large platter or plate and frost with the remaining whipped topping.
8 oz whipped topping(3) - 11
Garnish with maraschino cherries and lemon slices if desired.
lemon juice(2 tbsp)grated lemon peel(1/4 tsp)maraschino cherries and lemon slices for garnish
Rate this recipe
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Make-Ahead Lemon Dessert
A Uncategorized recipe with angel food cake mix, unflavored gelatin, cold water. Ready in –, serves 4.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
11 steps- 1
Prepare and bake cake according to package directions.
angel food cake mix(1 pkg) - 2
Cut cooled cake into 1 1/2-inch cubes.
angel food cake mix(1 pkg) - 3
In a bowl, sprinkle gelatin over cold water; let stand for 1 minute.
unflavored gelatin(2 envelopes)cold water(1/4 c)boiling water(1 c) - 4
Add boiling water and stir until gelatin is dissolved.
unflavored gelatin(2 envelopes)cold water(1/4 c)boiling water(1 c) - 5
Add orange juice concentrate, sugar substitute, lemon juice, lemon peel and salt; mix well.
12 oz can frozen orange juice concentrate thawed(1)sugar substitute equal to 1 c sugarlemon juice(2 tbsp)grated lemon peel(1/4 tsp)salt(0.1 tsp)maraschino cherries and lemon slices for garnish - 6
Refrigerate for 20 to 25 minutes, until partially set.
- 7
Fold in 2 cartons of whipped topping.
8 oz whipped topping(3) - 8
In a large bowl, gently combine cake cubes and whipped topping mixture.
angel food cake mix(1 pkg)8 oz whipped topping(3) - 9
Then press into a lightly buttered large bowl; refrigerate, covered, for at least 24 hours.
- 10
Just before serving, turn out on a large platter or plate and frost with the remaining whipped topping.
8 oz whipped topping(3) - 11
Garnish with maraschino cherries and lemon slices if desired.
lemon juice(2 tbsp)grated lemon peel(1/4 tsp)maraschino cherries and lemon slices for garnish
Rate this recipe
