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I especially love her Lemon-Angel Cake Dessert, an irresistible blend of gelatin-amped lemon custard, pieces of angel food cake, whipped egg whites, and whipped cream. The recipe was handed down ...

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Let cool to room temperature ... 1/4 cups cream in a clean mixing bowl. Whip until stiff peaks form. In two parts, using a rubber spatula, add the whipped cream into the peanut butter mixture.

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