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Cook'n with Betty Crocker 
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Lemon Velvet |
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Serves: 4 Print this Recipe3/4 cup water very hot 2 envelopes unflavored jello 1/2 cup sugar 1 8-fluid ounce can frozen lemonade concentrate partially thawed 1/2 cup water cold 1/2 cup frozen whipped topping 1 teaspoon vanilla extract Few drops yellow food color 1 cup ice cubes Frozen non-dairy whipped topping, thawed Finely grated lemon peel Pour hot water into a blender container. Add gelatin. Cover and blend on high speed for 30 seconds. Add sugar. Cover and blend on high speed for 10 seconds; scrape sides of container. Add lemonade concentrate, cold water, whipped topping, vanilla and food color. Cover and blend on low speed until blended. With motor running on high speed, add ice cubes, one at a time, until melted, about 1 minute total. Pour into parfait or stemmed glasses. Chill for 20 minutes or until set. Just before serving, garnish with whipped topping and sprinkle with lemon peel. Serve with crisp cookies if desired. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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