Sunday, April 12, 2009

Light and Lemony














This is the perfect easy dessert. I use an angel food cake mix and bake it in a great old square pan I got from my mother-in-law. I used Cool Whip for the frosting but real whipped cream would taste even better.
LOW-FAT LEMON DESSERT
1 baked angel food cake
1 can lemon pie filling
Lite Cool Whip
Sprinkles
Bake angel food cake from a mix. Slice cake horizontally and spread middle with lemon filling. Put top of cake back on bottom and frost outside of cake with Cool Whip, being sure to swirl. Sprinkle top and sides with colored sprinkles. Cover carefully with Saran Wrap and refrigerate until ready to serve.

2 comments:

  1. Yummy and so pretty. The sprinkles make it look so festive!

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  2. Not complicated but tastes great ...

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