pineapple lemon dessert
(2 ratings)
Another great Pillsbury recipe. Angel Food is one of my favorite cakes and this is full of the light airy cake...mmmmmmmmmmmmm
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(2 ratings)
yield
16 serving(s)
prep time
15 Min
Ingredients For pineapple lemon dessert
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2 box(4-serving size each) lemon-flavored gelatin
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1 1/2 cboiling water
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1 can(20-oz) crushed pineapple in juice, well drained, liquid reserved
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1container (12-oz) frozen whipped topping, thawed
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1round angel food cake (9 or 10 inch)
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2 csliced fresh strawberries (optional)
How To Make pineapple lemon dessert
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1In large bowl, mix gelatin and boiling water until gelatin is completely dissolved. In 2-cup measuring cup, mix reserved pineapple liquid and enough cold water to make 2 cups. Stir into gelatin mixture. Refrigerate until thickened but not set, about 45 minutes. Stir pineapple into thickened gelatin mixture. With rubber spatula, fold in 3 cups of the whipped topping.
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2Tear angel food cake into 1-inch pieces, placing half of the pieces in ungreased 13x9-inch glass baking dish. Spoon half of gelatin mixture evenly over cake pieces. Repeat layers. Cover tightly with plastic wrap; refrigerate until set, about 1 hour.
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3Cut into pieces and garnish with fresh strawberries, or leave them off. I only use them when on season.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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