Lime Angel Squares Recipes

LUSCIOUS LIME ANGEL SQUARES

Steps:

• In a small bowl, dissolve gelatin in boiling water. Refrigerate until mixture just begins to thicken, about 35 minutes. Place cake cubes in a 13x9-in. dish coated with cooking spray; set aside., In a small bowl, beat cream cheese until smooth. Beat in the sugar, lemon juice and zest. Add gelatin mixture; beat until combined. Fold in 1-1/2 cups whipped topping. , Spread over top of cake, covering completely. Refrigerate for at least 2 hours or until firm. Cut into squares; top with remaining whipped topping.

LIME ANGEL SQUARES

Steps:

• 1. In a small bowl, dissolve gelatin in boiling water. Refrigerate until mixture just begins to thicken, about 35 minutes.
• 2. Place cake cubes in a 13 x 9 dish coated with cooking spray. In a small bowl, beat cream cheese until smooth. Beat in the sugar, lemon juice and peel. Add gelatin mixture, beat until combined. Fold in 1 1/2 cups cool whip topping.
• 3. Spread over cake, covering completely. Refrigerate for at least 2 hours or until firm. Cut into squares, top with remaining cool whip.

LIME SQUARES

Steps:

• Heat oven to 350°F.
• Mix flour, margarine and powdered sugar.
• Press into ungreased 8x8x2 or 9x9x2 inch baking pan, building up 1/2 inch edges.
• Bake 20 minutes.
• Beat remaining ingredients unil light and fluffy,about 3 minutes,pour over baked layer.
• Bake until no indentation remains when touched in the center, about 25 minutes.
• Cool and then sprinkle with powdered sugar.
• Cut into 1 inch squares.

ANGEL SQUARES

Steps:

• Combine cake mix with pie filling.
• Put in sprayed 9x13 pan.
• Top with almonds and coconut.
• Bake at 350F for 30 minutes.
• (Lemon pie filling can also be substituted with pumpkin pie filling. Add 1 teaspoons cinnamon sprinkled over top before baking along with the other toppings.).