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Lemon Rainbow Dessert Recipe
|Lemon pie filling mix||1 Ounce (1 Envelope)|
|Lemon juice||4 Tablespoon|
|Miniature marshmallows||10 Ounce (1 Package, Colored Ones)|
|Boiling water||1 Cup (16 tbs)|
|Whipping cream||4 Tablespoon (Or Any Other)|
Serving size: Complete recipe
Calories 1352 Calories from Fat 208
% Daily Value*
Total Fat 23 g35.6%
Saturated Fat 13.7 g68.6%
Trans Fat 0 g
Cholesterol 92.3 mg
Sodium 551.6 mg23%
Total Carbohydrates 280 g93.2%
Dietary Fiber 0.24 g0.96%
Sugars 159.1 g
Protein 14 g27.7%
Vitamin A 0.2% Vitamin C 46%
Calcium 4.6% Iron 0.1%
*Based on a 2000 Calorie diet
1) In a 9 X 13" serving dish, chop up the angel cake into walnut-sized pieces and spread out evenly on the base of the dish. Sprinkle marshmallows over the cake bits to form another layer.
2) In a large pan, add the lemon pie filling mix and pour in the boiling water along with the lemon juice. Pour the mixture carefully all over the serving dish. Poke the cake and marshmallow layers with a fork so that the lemon juice can soak in.
3) Allow the dessert to come to room temperature before transferring it to the refrigerator.
4) Ice the Lemon Rainbow Dessert with whipped cream and garnish with colored sugar or silver dragees.