Lemon Icebox Cake
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Lemon Icebox Cake
1 purchased angel food cake
2 cups boiling water
1 6-serving size package lemon flavored gelatin
1 6-oz. can frozen lemonade concentrate, thawed
1-1/2 cups whipping cream
Pour boiling water on gelatin in a large bowl and stir until gelatin is completely dissolved. Refrigerate 30 minutes or until thickened but not set. Add enough cold water to lemonade concentrate to make 2 cups and stir into gelatin. Beat with electric mixer until foamy. Beat whipping cream until stiff, then fold into gelatin.
Tear cake into 1" pieces and fold into gelatin-whipped cream mixture. Spread in 13x9" baking pan. Cover and chill at least 4 hours. Cut into squares to serve.
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| Barbara Gibson |
