Pink Angel Dessert

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup warm water (110 degrees F/45 degrees C)
• 2 envelopes unflavored gelatin
• 1/2 cup white sugar
• 1 (6 ounce) can frozen pink lemonade concentrate, thawed
• 1 cup evaporated milk
• 1 (9 inch) angel food cake

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pour the warm water into a large bowl, sprinkle the gelatin over it, and stir until fully dissolved, about 2 minutes.

2. Stir in the white sugar until dissolved, then stir in the thawed pink lemonade concentrate. Refrigerate about 20 minutes, until the mixture is syrupy and just starting to thicken.

3. While the gelatin chills, chill the evaporated milk in the freezer for about 20 minutes until icy at the edges. Then whip it with a mixer until soft peaks form.

4. Line a 9x5 inch loaf pan with plastic wrap, leaving overhang on the sides.

5. Tear or cut the angel food cake into bite-sized pieces, about 1 inch (2.5 cm) each.

6. Fold the whipped evaporated milk into the thickened gelatin mixture, then gently fold in the cake pieces until evenly coated.

7. Spoon the mixture into the prepared loaf pan and press it level. Cover and refrigerate for at least 4 hours, until firm.

8. To serve, lift the dessert out using the plastic wrap overhang, peel off the wrap, and cut into slices.