Make-Ahead Lemon Dessert
- 1 pkg. angel food cake mix
- 2 envelopes unflavored gelatin
- 1/4 c. cold water
- 1 c. boiling water
- 1 (12 oz.) can frozen orange juice concentrate, thawed
- sugar substitute equal to 1 c. sugar
- 2 Tbsp. lemon juice
- 1/4 tsp. grated lemon peel
- 1/8 tsp. salt
- 3 (8 oz.) whipped topping
- 1/2 c. flaked coconut, toasted
- maraschino cherries and lemon slices (for garnish)
- Prepare and bake cake according to package directions. Cut cooled cake into 1 1/2-inch cubes. In a bowl, sprinkle gelatin over cold water; let stand for 1 minute. Add boiling water and stir until gelatin is dissolved. Add orange juice concentrate, sugar substitute, lemon juice, lemon peel and salt; mix well. Refrigerate for 20 to 25 minutes, until partially set. Fold in 2 cartons of whipped topping.
angel food cake mix, unflavored gelatin, cold water, boiling water, orange juice concentrate, sugar substitute equal, lemon juice, salt, flaked coconut, maraschino cherries
Taken from www.cookbooks.com/Recipe-Details.aspx?id=27713 (may not work)