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Lemon Angel Cake
Active Time: 20 Minutes
Total Time: 1 Hour 30 Minutes
Amount: 12 servings
DIRECTIONS
- In large mixing bowl, combine pudding mix, gelatin mix and boiling water; mix with electric mixer until well combined and gelatin is dissolved. Refrigerate until cooled and slightly thickened (about 15 minutes).
- Add whipped topping and marshmallow crème; mix with electric mixer until well combined and smooth.
- Cut cake in half horizontally. Place bottom half of cake on serving platter. Spread 1/3 whipped topping over top of cake; cover with second half of cake. Spread remaining whipped topping over top and sides of cake.
- Refrigerate 1 hour or until ready to serve. Cut into wedges and garnish with fresh raspberries and mint leaves.
NUTRITIONAL INFORMATION
- Calories 235kcal
- Total Fat 0g
- Saturated Fat 0g
- Cholesterol 0mg
- Sodium 235mg
- Carbohydrates 56g
- Fiber 0g
- Protein 3g
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