Lemon Chiffon Dessert

You’ll be on cloud nine when you try this easy-to-make, heavenly dessert.

Makes:15 servings

1 package Betty Crocker® 1-step white angel food cake mix
2 cups boiling water
1 package (8-serving size) lemon-flavored gelatin
1 can (6 ounces) frozen lemonade concentrate, thawed
1 1/2 cups whipping (heavy) cream

Heat oven to 350ºF. Bake and cool cake as directed on package for angel food (tube) pan. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Refrigerate about 15 minutes or until thickened but not set. Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat with electric mixer on medium speed until foamy. Beat whipping cream in chilled medium bowl on high speed until stiff; fold into gelatin. Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased rectangular baking dish, 13x9x2 inches. Cover and refrigerate at least 4 hours until firm but no longer than 24 hours. Cut into squares. Store covered in refrigerator.