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Easter Lemonade Dessert


1 envelope unflavoured gelatine
1 (6 oz.) can frozen lemonade concentrate
1 (10) tube angel food cake
cup sugar
2 beaten eggs
Pinch of salt
cup water
1 (14 oz.) can evaporated milk


Serves: 12


Chill evaporated milk and whip. Mix gelatine, sugar and salt. 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 10” tube pan with thin layer of gelatine mixture. Loosely arrange ⅓ of cake pieces on top. Pour ⅓ of remaining gelatine and repeat process. Chill until firm.

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