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Icebox Lemon Angel Food Cake

Course Dessert
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8
Author Joyful Homemaking


  • One box of angel food cake mix
  • 4 1/2 ounces of lemon jello powder One 3 ounce box and 1/2 of another 3 ounce box (regular or sugar free
  • 24 ounces of light cool whip One 16 ounce container of light cool whip, and one 8 ounce container of light cool whip


  • Mix the angel food cake according to package directions and bake in two 9 inch round pans.
  • Now these cakes are tricky to get out of the pan, so follow the directions on the box for cooling.
  • Or turn them upside down on cooling racks, and cool in the pan for an hour. Then take a butter knife and loosen all around between the pan and the cake.
  • Shake cake gently out of the pan.
  • Mine weren’t perfect, but the topping covers a multitude of imperfections.
  • When the cake is cool, mix together the thawed cool whip and jello.
  • Put a small layer of topping on the cake dish, and then lay your first layer on top of it.
  • Then put a layer of the topping on top of that.
  • Lay the second layer on, and then cover the whole cake with the rest of the topping mixture.
  • Chill well ( I even put mine in the freezer for a little while).
  • Slice and serve.
  • Store in the refrigerator or freezer.