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Lemon Chiffon Dessert
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Prep Time:
25 minutes
Total Time:
7 hours 12 minutes
Experience pure bliss with this simple and delightful dessert.
Ingredients:
  • 1 box (16 oz) Betty Crocker™ Angel Food Cake Mix
  • 2 cups boiling water
  • 1 package (8-serving size) lemon-flavored gelatin
  • 1 can (6 ounces) frozen lemonade concentrate, thawed
  • 1 1/2 cups whipping (heavy) cream
Instructions:
  • Preheat oven to 350°F. Prepare and cool cake according to package instructions for an angel food (tube) pan.
  • In a large bowl, gently pour boiling water over the gelatin and stir until completely dissolved. Place in the refrigerator for approximately 15 minutes or until the mixture thickens slightly without setting completely.
  • Measure out 2 cups of cold water and add it to the lemonade concentrate. Stir the mixture into the gelatin until well combined. Use an electric mixer on medium speed to beat the mixture until it becomes foamy.
  • Whip chilled whipping cream until stiff peaks form, then gently fold it into the gelatin mixture.
  • Tear the cake into roughly 1-inch pieces and gently fold them into the gelatin mixture. Spread the mixture evenly in an ungreased 13x9x2 inch rectangular baking dish.
  • Chill in the refrigerator for a minimum of 4 hours until firm, but not exceeding 24 hours. Cut into squares and store covered in the refrigerator.

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