Ingredients Jump to Instructions ↓

  1. 1 package (3 ounces) lemon gelatin

  2. 1/2 cup boiling water

  3. 1/3 cup thawed lemonade concentrate

  4. 1 can (12 ounces) evaporated milk

  5. 3 cups angel food cake cubes

  6. 3 cups fresh raspberries or sliced strawberries

  7. 1 tablespoon sugar

Instructions Jump to Ingredients ↑

  1. In a large bowl, dissolve gelatin in boiling water. Stir in lemonade concentrate and milk. Cover and refrigerate for 1-2 hours. Place the cake cubes in a 9-in. springform pan coated with cooking spray. Beat gelatin mixture on medium speed for 5 minutes or until fluffy; pour over cake cubes. Cover and chill for 4 hours or until firm. In a small bowl, combine the berries and sugar; chill for 2 hours. Just before serving, carefully run a knife around the edge of pan to loosen; remove sides of pan. Spoon berry mixture over torte. Refrigerate leftovers. Yield: 12 servings.


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