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
(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.
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