2 env. unflavored gelatin
1 c. water
1/2 c. sugar
6 oz. can frozen pink lemonade or lemonade concentrate
1 c. undiluted cold Carnation evaporated milk
3 c. (about 6 oz.) angel or pound cake cubes

Sprinkle gelatin over water in small saucepan. Let stand 3 to 4 minutes. Stir in sugar; heat to dissolve gelatin and sugar. Add frozen lemonade; chill until mixture is the consistency of unbeaten egg whites. Pour into large mixer bowl. Slowly beat in evaporated milk. Continue beating until mixture is light and fluffy, about 2 minutes. Fold in cake cubes. Spoon into 8 1/2 x 4 1/2 x 2 1/2 inch loaf dish. Chill 2 hours. Slice and serve garnished with berries.