Strawberry Angel Fluff

1. 1

   Tear the cake into walnut-size pieces and scatter over bottom of 10x13 inch sheet cake pan.

2. 2

   Dissolve jello in 2 cups of boiling water and then add 2 cups cold water.

3. 3

   Stir until the jello has completely dissolved.

4. 4

   Allow to jell a little.

5. 5

   Fold in the frozen strawberries and whipped topping which has thawed a little.

6. 6

   Pour over cake and refrigerate until set.

7. 7

   Decorate with whipped cream or additional whipped topping and fresh strawberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.