Lemon Angel Squares - cooking recipe

Ingredients

1 pkg. angel food cake mix
2 c. boiling water
1 (6 oz.) pkg. lemon gelatin
1 (6 oz.) can lemonade concentrate, thawed
1 1/2 c. whipping cream
1/2 c. flaked coconut

Preparation

Bake and cool cake according to package.
Pour boiling water on gelatin.
Stir until 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. Tear cake into 1-inch pieces.
Fold cake pieces into gelatin mixture.
Spread in 9 x 13-inch pan.
Sprinkle with coconut. Refrigerate at least 4 hours or until firm.