Lemon-Pineapple Dessert Squares

1. 1

   In large bowl, mix gelatin and boiling water until gelatin is completely dissolved.

2. 2

   In 2 cup measuring cup, mix reserved pineapple liquid and enough cold water to make 2 cups. Stir into gelatin mixture.

3. 3

   Refrigerate until thickened but not set; about 45 minutes.

4. 4

   Stir pineapple into thickened gelatin mixture. With rubber spatula, fold in 3 cups of the whipped topping.

5. 5

   Tear angel food cake into 1-inch pieces, placing half of the pieces in ungreased 13x9-inch glass baking dish.

6. 6

   Spoon half of gelatin mixture evenly over cake pieces. Repeat layers.

7. 7

   Cover tightly with plastic wrap, refrigerate until set, about 1 hour.

8. 8

   Cut dessert into serving pieces; place on dessert plates. Top each with about 2 tablespoons strawberries and about 1 tablespoon remaining whipped topping.

No nutritional information available.

No additional tips available.