LYNNE TOLLEY / MISS MARY BOBO'S
Lemon Cloud Dessert
1 Sour Cream Angel Food Cake ( purchase in grocery store)
14 oz can sweetened condensed milk (not evaporated milk)
1/2 c sugar
1 pint heavy whipping cream, whipped
3 T whiskey (optional)
Tear cake into small chunks and scatter in a 9 x13” dish. Grate rind from four lemons then juice the lemons. Using a whisk combine sweetened condensed milk, sugar, lemon juice, rind and whiskey in a large bowl.
Whip cream to stiff peaks and fold into lemon mixture. Pour mixture over cake pieces into dish. Store in refrigerator until serving. Delicious with fresh berries.
Dessert can be made in two 9 x 5” loaf pans and frozen. Line loaf pans with plastic wrap extending over the sides of pan for easy removal. Slice unmolded dessert to serve. Garnish with thin slices of lemon.