Lemon Angel Squares

1. 1

   Bake and cool cake according to package.

2. 2

   Pour boiling water on gelatin.

3. 3

   Stir until dissolved.

4. 4

   Refrigerate until thickened, but not set.

5. 5

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

6. 6

   Beat until foamy.

7. 7

   Beat whipping cream in chilled bowl until stiff.

8. 8

   Fold into gelatin. Tear cake into 1-inch pieces.

9. 9

   Fold cake pieces into gelatin mixture.

10. 10

    Spread in 9 x 13-inch pan.

11. 11

    Sprinkle with coconut. Refrigerate at least 4 hours or until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.