Pink Angel Dessert - cooking recipe

Ingredients

2 envelopes unflavored gelatin
1/2 c. sugar
cold evaporated milk
3 c. angel or pound cake cubes
1 c. water
6 oz. can frozen pink lemonade (1 c.)

Preparation

Sprinkle gelatin over water in small saucepan.
Let stand 3 to 4 minutes.
Stir in sugar.
Heat to dissolve gelatin and sugar. Add frozen lemonade.
Chill until mixture is the consistency of unbeaten egg whites.
Pour into large mixer bowl.
Slowly beat in evaporated milk.
Continue to beat until mixture is light and fluffy, about 2 minutes.
Fold in cake cubes.