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Add a photoServings: 12
Ingredients
- 1 x Angel food cake prepared
- 2 c. Boiling water
- 1 pkt lemon gelatin pwdr see note
- 8 ounce Cold Whip Free(r) thawed
Directions
- Slice angel food cake into two equal horizontal layers.
- Pierce cake with large fork at half-inch intervals. Place cake layers in two clean 9-inch round cake pans.
- Stir boiling water into gelatin in medium bowl at least 2 min till completely dissolved.
- Carefully pour 1 c. of gelatin mix over each layer. Chill 3 hrs.
- Dip 1 cake pan in hot water for about 10 seconds, unmold onto serving plate.
- Spread with about 1 c. of the whipped topping.
- Unmold second cake layer, and place on top of first layer. Frost top and sides with remaining whipped topping.
- Chill at least 1 hour or possibly till ready to serve.
- Store leftover cake in refrigerator.
- Notes: Gelatin is 8-serving size.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 12 servings | |
| Calories 37 | |
| Calories from Fat 9 | 24% |
| Total Fat 0.95g | 1% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 33mg | 1% |
| Potassium 25mg | 1% |
| Total Carbs 6.73g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 4.07g | 3% |
| Protein 0.78g | 1% |
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