Strawberry Angel Cake

1. 1

   Dissolve jello in 1 1/4 cups boiling water.

2. 2

   Stir in thawed strawberries, sugar and salt.

3. 3

   Cool until it begins to thicken; fold in whipped cream.

4. 4

   Cover bottom of 9-inch pan with half of the torn angel food cake.

5. 5

   Pour half of mixture over cake.

6. 6

   Make another layer of cake and pour remaining mixture on it.

7. 7

   Put in refrigerator 4 to 5 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.