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Lemon Torte With Raspberries

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“A refreshing spring/summer treat”
READY IN:
6hrs 6mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 (4 ounce) lemon Jell-O gelatin
  • 12 cup boiling water
  • 0.5 (6 ounce) can frozen lemonade (thawed)
  • 1 (12 ounce) evaporated skim milk
  • 2 cups angel food cake (cubed)
  • 2 cups fresh raspberries
  • 1 tablespoon sugar

Directions

  1. Dissolve jello in boiling water. Stir in thawed lemonade and skim milk. Cover and chill 1 to 1 1/2 hours, or until mixture mounds when spooned.
  2. After chilling, beat mixture with mixer on med. speed for 5-6 minutes, or until fluffy.
  3. Arrange angel food on bottom of a spring form pan. Pour gelatin over cake and cover. Refridgerate 4 hours or more.
  4. Mix raspberries and sugar. Cute cake in wedges and top with raspberries.

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