Light, crisp, and fruity, this Lemon Pineapple Cloud Cake will be a perfect addition to your gluten-free Easter dinner.
20 ounces crushed pineapple
6 ounces lemon gelatin
3 cups boiling water
8 ounces cream cheese (softened)
16 ounces whipped topping
3/4 cup white sugar
3 Tablespoons lemon juice
3 Tablespoons water
2 Tablespoons gluten free flour
2 egg yolks
Drain crushed pineapple, reserving juice.
Dissolve gelatin in 3 cups of boiling water.
Add drained pineapple to gelatin and water mixture.
Pour into a 13” x 9” x 2” dish and chill until set, about 1 hour.
When gelatin and pineapple mix is set, proceed to the next steps.
In a heavy-duty mixing bowl, beat cream cheese and whipped topping until smooth.
Carefully spread cream cheese and whipped topping mixture over gelatin mixture and chill for 30 minutes.
While cream cheese mixture is chilling, combine white sugar, lemon juice, 3 Tablespoons of water, reserved pineapple juice, gluten-free flour mix and lightly beaten egg yolks in a small saucepan.
Bring to boil over medium heat, stirring constantly.
Boil one minute, or until thickened.
Cool completely in pan.
Carefully spread over cream cheese layer and chill for at least 1 hour.
Makes 12-16 servings.