Easter Lemonade Dessert


  • 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


  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.

Yield: 12 servings

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