Lemon Angel Squares

1. 1

   Bake and cool cake or use a commercial baked angel cake.

2. 2

   Pour boiling water over gelatin, stir until dissolved.

3. 3

   Cool until thick but not set.

4. 4

   Add enough cold water to lemonade to make 2 cups.

5. 5

   Stir in gelatin.

6. 6

   Fold cool whip into gelatin mixture.

7. 7

   Beat until foamy.

8. 8

   Tear cake into 1 inch pieces.

9. 9

   Fold cake pieces into gelatin mixture.

10. 10

    Spread in ungreased dish 13 x 9 x 2 inches.

11. 11

    Refrigerate until firm, at least 4 hours.

12. 12

    Cut into 16 squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.