Strawberry Cake

1. 1

   Add 2 1/2 cups boiling water to Jell-O.

2. 2

   Put in freezer for about 10 minutes or until Jell-O thickens a little.

3. 3

   Fold whipped cream and strawberries into Jell-O, alternating a little of each at a time until mixed well.

4. 4

   Tear cake into bite size pieces.

5. 5

   Put half of the angel food cake in bottom of an 8 x 13-inch pan.

6. 6

   Pour half of the mixture over the cake.

7. 7

   Layer the other half of the cake and pour remaining mixture over top.

8. 8

   Let set in refrigerator for about 2 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.