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Lemon Chiffon Dessert

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“I found this on another website. It sounds good and I can't wait to make it. You can also use a store bought angel food cake, if you don't want to take the time to make one.”
7hrs 25mins

Ingredients Nutrition


  1. Bake and cool cake as directed.
  2. Combine boiling water and gelatin in a large bowl. Stir until gelatin is dissolved. Refrigerate 15 minutes, or until gelatin is thick, but not set.
  3. Add enough cold water to lemonade concentrate to measure 2 cups. Stir into gelatin. Beat with an electric mixer on medium speed until foamy.
  4. Beat whipping cream in a chilled medium bowl on high until stiff. Fold into gelatin mixture.
  5. Tear cake into about 1-inch pieces. Fold cake into gelatin mixture. Spread in an ungreased 9"x13" dish.
  6. Refrigerate for 4 hours until firm, but no longer than 24 hours. Cut into squares. Store covered in refrigerator.

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