Serves: 9
Total Calories: 160
At least 2 1/2 hours or up to 24 hours before serving:
Butter an 8 x 8 x 2-inch baking dish. In a 2-quart saucepan, mix pudding and pie filling mix and gelatin. Stir in water. Stirring over medium heat, bring to a boil (mixture will become clear). Pour into a large metal bowl. Place bowl of lemon mixture in a larger bowl which contains cold water and ice. Stir lemon mixture until it mounds slightly when dropped from a spoon. Remove bowl from water bath.
Fold in whipped cream. Gently fold in cake pieces. Spoon into dish. Cover and refrigerate at least 2 hours or up to 24 hours. Garnish with a lemon twist or whipped cream rosettes if desired.
This Lemon Angel Dessert recipe is from the Make And Take Cookbook Cookbook. Download this Cookbook today.
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