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    Lemon Angel Squares


    Source of Recipe


    Aunt Saunny

    1 (16 ounce) pkg. white angel food cake mix or already prepared cake
    2 cups boiling water
    1 (6 ounce) box lemon flavored gelatin
    1 (6 ounce) can frozen lemonade concentrate, thawed
    cool whip (12 oz)
    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.

    Thaw cool whip and 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.
 

 

 

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