Lemon Angel Squares

• 1 pkg. Betty Crocker 1 step white angel food or lemon chiffon cake mix
• 2 c. boiling water
• 1 (6 oz.) pkg. lemon flavored gelatin
• 1 (6 oz.) can lemonade concentrate, thawed
• 1 1/2 c. whipping cream
• 1/2 c. flaked coconut

1. Bake and cool cake as directed on package.
2. Pour boiling water on gelatin; stir until gelatin is dissolved.
3. Refrigerate until thickened but not set.
4. Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin.
5. Beat until foamy.
6. Beat the whipping cream in chilled bowl until stiff; fold into gelatin.
7. Tear cake into gelatin mixture.
8. Spread in ungreased 13 x 9-inch rectangular baking dish.
9. Sprinkle with coconut.
10. Refrigerate at least 4 hours or until firm.
11. Cut into squares and serve.

boiling water, lemon flavored gelatin, lemonade concentrate, whipping cream, flaked coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=682062 (may not work)