from the kitchen of Nancy J. Larson
1 angel food cake, purchased or homemade
6 oz. package strawberry Jello
2 cups boiling water
16 oz. container of sliced, frozen strawberries (frozen)
2- 8 oz. containers of Cool Whip (thawed)
Make Jello according to the directions, dissolving jello in 2 cups of boiling water.
Instead of the cold water, stir in the frozen strawberries.
By the time all the berries are broken up and blended in, the mixture should be starting to gel – fold in one container of the whipped topping.
Tear or cut the angel food cake in cubes and put it in the bottom of a 13X9 inch pan or glass baking dish, or layer ½ of it in a large bowl.
Layer the strawberry mixture over the cake, then another layer of cake, and the strawberry mixture.
Chill completely. Top with Cool Whip. Garnish with fresh strawberries!
Make it low fat using low fat or lite Cool Whip, and sugar-free Jello. You could also pick your own berries, crush and freeze them without added sugar.
~ This one is Fundraiser tested and approved by all!
~ Nancy layers this dessert in a pan and it cuts nicely to serves. I made mine in a Trifle Bowl and spooned it out to serve. Both were pretty and delicious.
~ I went for the extra fruit and added a middle layer of fresh, sliced strawberries, blueberries and raspberries, then topped it with more of the same.
~ It’s even better the second day.
~ Can’t wait to try this with red raspberries and raspberry Jello.
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