LEMON CHIFFON DESSERT

Lemon Chiffon Dessert image

You'll be on cloud nine when you try this easy-to-make, heavenly dessert.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 7h12m

Yield 15

Number Of Ingredients 5

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Ingredients

1 package Betty Crocker™ white 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

Steps:

Heat oven to 350°F. Bake and cool cake as directed on package for angel food (tube) pan.
Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Refrigerate about 15 minutes or until thickened but not set.
Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat with electric mixer on medium speed until foamy.
Beat whipping cream in chilled medium bowl on high speed until stiff; fold into gelatin.
Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased rectangular baking dish, 13x9x2 inches.
Cover and refrigerate at least 4 hours until firm but no longer than 24 hours. Cut into squares. Store covered in refrigerator.

Nutrition Facts : Calories 240, Carbohydrate 40 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 serving, Sodium 330 mg