Pineapple Lemon Dessert

Cassie *


Another great Pillsbury recipe. Angel Food is one of my favorite cakes and this is full of the light airy cake...mmmmmmmmmmmmm

★★★★★ 2 votes
15 Min


2 box
(4-serving size each) lemon-flavored gelatin
1 1/2 c
boiling water
1 can(s)
(20-oz) crushed pineapple in juice, well drained, liquid reserved
container (12-oz) frozen whipped topping, thawed
round angel food cake (9 or 10 inch)
2 c
sliced fresh strawberries (optional)


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.
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.
3Cut into pieces and garnish with fresh strawberries, or leave them off. I only use them when on season.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Other Tag: Quick & Easy
Hashtags: #lemon, #pineapple