1 (6 oz.) can frozen lemonade concentrate
1 (10-in.) round angel food cake
1/2 cup granulated sugar
2 beaten eggs
Dash of salt
1/4 cup water
1 (14-1/2 oz.) can evaporated milk
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| EASTER LEMONADE DESSERT | |||
| Yields 12 servings | |||
| 1 envelope unflavored gelatine 1 (6 oz.) can frozen lemonade concentrate 1 (10-in.) round angel food cake 1/2 cup granulated sugar 2 beaten eggs Dash of salt 1/4 cup water 1 (14-1/2 oz.) can evaporated milk |
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| Chill evaporated milk, then whip. Mix gelatine, sugar and salt in a large saucepan. Add eggs and water. Cook and stir until gelatine dissolves; remove from heat. Stir in lemonade concentrate and chill until partially set. Fold in whipped milk. 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. Chill until firm. | |||