Creamy Strawberry Angel Cake
1 cup boiling water 1 pkg (0.3oz) sugar-free strawberry flavored gelatin 1/2 cup cold water 1 pt strawberries 1 container (8oz) frozen whipped topping, thawed 10-inch angel food cake Pour boiling water on gelatin in a large bowl; stir until gelatin is dissolved. Stir in cold water. Refrigerate until thickened but not set, about 1 hour. Slice strawberries, reserving a few berries for garnish. Fold in sliced strawberries and half the whipped topping. Refrigerate until thickened, but not set, about 15 minutes. Split the cake horizontally to make 3 layers. Fill layers with gelatin mixture. Spread remaining whipped topping over top. Garnish with reserved strawberries. Cut with a long thin or serrated knife. You can change the recipe by using any type of fruit and jello.
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