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1/2 angel cake 1 pkg. lemon pie filling mix 1 tbsp. lemon juice 1/2 pkg. 10 oz coloured miniature marshmallows 1/2 cup boiling water cool whip In 9x9" dish, break up angel cake into bit size pieces. Sprinkle marshmallows over this. In a saucepan mix up and cook lemon pie filling. Add this to boiling water and lemon juice. Pour over angel cake and marshmallows, using a fork to get the lemon mixture around cake. Cool to room temperature, then place in refrigerator. Before serving, ice with cool whip and sprinkle with coloured sugar. Make 24 hours before serving. Submitted by Erma Hughes, Charlottetown, P.E.I.