2 pkgs (85 g each) lemon jelly powder
2 cups (500 mL) boiling water
1 1/4 cups (300 mL) cold water
3/4 cup (175 mL) thawed frozen lemonade concentrate
1 tsp (5 mL) vanilla
1 1/2 cup (375 mL) whipping cream, whipped
1 prepared angel food cake (8 inch/20 cm)

Place jelly powder in a bowl. Add boiling water and stir until jelly powder is dissolved. Add cold water, lemonade concentrate and vanilla, stirring until blended. Cover and refrigerate until mixture is the consistency of unbeaten egg whites. Using medium speed of an electric mixer, beat jelly mixture until foamy. Fold in whipped cream just until blended. Cut cake into 1 inch (2.5 cm) cubes. Fold cake into whipped cream mixture. Spoon into a 9x13 inch (23x33 cm) glass baking dish. Cover and refrigerate for at least 4 hours or up to 2 days. Do not freeze. Cut into squares and serve. Serves 12 - 14.

Last updated on January 18, 2019