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Strawberry Angel Food Cake Dessert
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Description
Another recipe from my grandma. She made this one for as long as I can remember. It’s light and refreshing, and low in fat—from a time when they didn’t fret about that! (The long cook time comes from having to have the Jello set.)
Ingredients
- 1 loaf Small Angel Food Cake (10.5 Ounces)
- 1 box Strawberry Jello (6 Ounce Size)
- 2 cups Hot Boiling Water
- 1 pound Frozen, Sliced Strawberries In Juice, Partially Thawed
- 1 cup Cold Water
- 1 container Cool Whip, Any Size (optional)
Preparation
Break up angel food cake into small pieces and cover the bottom of a 9×13 Pyrex dish.
Stir jello with hot water until completely mixed, then add cold water. Next, add the partially thawed strawberries, breaking up any that might still be frozen together.
Pour over the angel food cake. Using the back of a wooden or plastic spoon, gently push down the cake until all pieces have soaked up some of the jello. Refrigerate until jello completely sets.
Slice into squares and serve individual pieces with dollops of Cool Whip if so desired.
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