Lemon-Pineapple Dessert Squares

  2 reviews
  • 15 min prep time
  • 2 hr 0 min total time
  • 6 ingredients
  • 18 servings


boxes (4-serving size each) lemon-flavored gelatin
1 1/2
cups boiling water
can (20 oz) crushed pineapple in juice, well drained, liquid reserved
container (12 oz) frozen whipped topping, thawed
round angel food cake (9 or 10 inch)
cups sliced fresh strawberries


  1. 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. 2 Stir pineapple into thickened gelatin mixture. With rubber spatula, fold in 3 cups of the whipped topping.
  3. 3 Tear angel food cake into 1-inch pieces, placing half of the pieces in ungreased 13x9-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. 4 Cut dessert into serving pieces; place on dessert plates. Top each with about 2 tablespoons strawberries and about 1 tablespoon remaining whipped topping.




Nutrition Information

Recipe Step Photos

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