Lemon Chiffon Dessert Best Recipes

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LEMON CHIFFON DESSERT

2022-02-01



Lemon Chiffon Dessert image

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

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 7h12m

Yield 15

Number Of Ingredients 5

Ingredients:

  • 1 package Betty Crocker™ 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

Steps:

  • Heat oven to 350°F. 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.

Nutrition Facts : Calories 240, Carbohydrate 40 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 serving, Sodium 330 mg

JELLO CHIFFON DESSERT

2022-10-06



Jello Chiffon Dessert image

An easy blast from the past! Mix in the blender, chill in small clear dishes or parfait glasses to view the layers. Super quick and easy. Does NOT call for whipped topping as do other recipes of this type.

Provided by cathyfood

Categories     Dessert

Time 15m

Yield 4 small servings, 4 serving(s)

Number Of Ingredients 3

Ingredients:

  • 3 ounces Jello gelatin, any flavor
  • 3/4 cup boiling water
  • 1 1/2 cups crushed ice

Steps:

  • Empty a 3 oz. package of Jello into blender.
  • Bring some water to a boil, measure 3/4 cup and add to blender.
  • Cover and blend 30 seconds to dissolve gelatin.
  • Add 1 1/2 cups crushed ice. Cover, blend again until ice is melted - about 30 seconds more.
  • Immediately pour into small clear dishes or parfait glasses.
  • This dessert forms a chiffon top layer and a clear bottom layer.
  • Refrigerate. Ready to serve in 10 minutes.

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