Strawberry Angel Cream

1. 1

   Combine Jell-O and boiling water.

2. 2

   Stir to dissolve.

3. 3

   Add strawberries without thawing.

4. 4

   Stir until thawed.

5. 5

   Chill until begins to congeal.

6. 6

   Break cake into golf-ball sized pieces into a 13 x 9-inch pan.

7. 7

   Reserve 1 cup strawberry Jell-O mixture; blend 1 1/2 cups Cool Whip with rest of strawberry mixture.

8. 8

   Decorate top by spooning reserved cup of Jell-O mixture over top in marbleizing effect.

9. 9

   Chill until firm.

10. 10

    Cut into squares.

11. 11

    Top with Cool Whip. Yield:

12. 12

    12 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.