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Lemon Angel Squares
1 (16 ounce) package white angel food cake mix
2 cups boiling water
1 (6 ounce) box lemon flavored gelatin
1 (6 ounce) can frozen lemonade concentrate, thawed
1 1/2 cups chilled whipping cream
1/2 cup flaked coconut
Bake cake mix as directed.
Pour boiling water over gelatin; stir until gelatin is dissolved.
Refrigerate until thickened, but not set.
Add enough cold water to lemonade concentrate to measure 2 cups;
stir into gelatin. Beat until foamy.
Beat whipping cream in chilled bowl until stiff; fold into gelatin.
Cut cake into 1-inch pieces. Fold cake pieces into gelatin mixture.
Spread in ungreased 13 x 9 x 2-inch baking dish; sprinkle with
coconut. Refrigerate until firm, at least 4 hours.
Cut into squares.
Makes 16 servings.
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