LEMON ANGEL SQUARES

1 package Betty Crocker white angel food or lemon chiffon cake mix
2 cups boiling water
2 packages (3 ounces each) lemon-flavored gelatin
1 (6 ounce) can frozen lemonade concentrate, thawed
1 1/2 cups chilled heavy (whipping) cream
1/2 cup flaked coconut

Bake and cool cake as directed on package.

Pour boiling water on gelatin; stir until gelatin is dissolved. Refrigerate until thickened but not set.

Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat until foamy; set aside.

Beat whipping cream in chilled bowl until stiff; fold into gelatin; set aside.

Tear cake into about 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in ungreased rectangular baking dish, 13x9x2 inches; sprinkle with coconut.

Refrigerate until firm, at least 4 hours.

Cut into squares.

Makes about 16 servings
From: Recipelink.com
Source: Recipe pamphlet: A Cake for All Seasons, General Mills, Inc., 1983