Creamy Strawberry-Filled Angel Cake

1. 1

   Pour boiling water over gelatin in large bowl; stir until gelatin is dissolved.

2. 2

   Stir in cold water.

3. 3

   Refrigerate about 1 hour or until thickened but not set.

4. 4

   Fold 1 pint of strawberries and half of the whipped topping into the gelatin mixture.

5. 5

   Refrigerate 15 minutes or until thickened but not set.

6. 6

   Split cake horizontally to make 3 layers.

7. 7

   Fill layers with gelatin mixture.

8. 8

   Spoon or pipe remaining whipped topping onto top of cake.

9. 9

   Garnish with extra berries.

10. 10

    Cover and refrigerate until serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.