Easter Lemonade Dessert

Yield: 12 servings

Ingredients

• 1 envelope unflavored gelatine
• 1 (6 ounce) can frozen lemonade concentrate
• 1 (10 inch) round angel food cake
• 1/2 cup granulated sugar
• 2 beaten eggs
• Dash of salt
• 1/4 cup water
• 1 (14 1/2 ounce) can evaporated milk

Instructions

1. Chill evaporated milk, then whip.
2. Mix gelatine, sugar and salt in a large saucepan. Add eggs and water. Cook and stir until gelatine dissolves; remove from heat.
3. Stir in lemonade concentrate and chill until partially set.
4. Fold in whipped milk.
5. Rub brown crumbs off cake and break into bite-size pieces. Cover bottom of angel food pan with a thin layer of gelatin mixture. Loosely arrange 1/3 of cake pieces on top. Pour 1/3 of remaining gelatine over the top, then repeat the layering.
6. Chill until firm.