Lemon Angel Squares

1. 1

   Bake and cool cake as directed on package.

2. 2

   Pour boiling water on gelatin; stir until gelatin is dissolved.

3. 3

   Refrigerate until thickened but not set.

4. 4

   Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin.

5. 5

   Beat until foamy.

6. 6

   Beat the whipping cream in chilled bowl until stiff; fold into gelatin.

7. 7

   Tear cake into gelatin mixture.

8. 8

   Spread in ungreased 13 x 9-inch rectangular baking dish.

9. 9

   Sprinkle with coconut.

10. 10

    Refrigerate at least 4 hours or until firm.

11. 11

    Cut into squares and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.