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Lemon-Pineapple Dessert Squares



2 boxes (4-serving size each) lemon-flavored gelatin

1 1/2 cups boiling water

1 can (20 oz) crushed pineapple in juice, well drained, liquid reserved

1 container (12 oz) frozen whipped topping, thawed

1 round angel food cake (9 or 10 inch)

2 cups sliced fresh strawberries


1.  In large bowl, mix gelatin and boiling water until gelatin is completely dissolved. In 2-cup measuring cup, mix reserved pineapple liquid and enough cold water to make 2 cups. Stir into gelatin mixture. Refrigerate until thickened but not set, about 45 minutes.

2.  Stir pineapple into thickened gelatin mixture. With rubber spatula, fold in 3 cups of the whipped topping.

3.  Tear angel food cake into 1-inch pieces, placing half of the pieces in ungreased 13×9-inch (3-quart) glass baking dish. Spoon half of gelatin mixture evenly over cake pieces. Repeat layers. Cover tightly with plastic wrap; refrigerate until set, about 1 hour.

4.  Cut dessert into serving pieces; place on dessert plates. Top each with about 2 tablespoons strawberries and about 1 tablespoon remaining whipped topping.



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