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Strawberry Jello Angel Food Cake

   

2 3-oz. pkgs. strawberry Jello
2 C. boiling water
2 pkgs. frozen strawberries
1 9 inch angel food cake
Whipped cream or whipped topping

In a Tupperware large mixing bowl or Thats-a-Bowl, dissolve Jello in boiling water.  Add frozen strawberries, and stir until defrosted, broken up and syrupy.  Press angel food cake into Jello mixture.  Apply seal to bowl.  Tip bowl to coat cake thoroughly with Jello, then place in the refrigerator.  This will be ready to serve in about 1 hour, or may be served the next day.

Remove bowl from refrigerator a few minutes before you need to serve it, and let it stand at room temperature.  Turn out onto a large serving plate.  Cake will be covered with thick coating of Jello and strawberries, some of which will have soaked into the edges of the cake.  Serve slices topped with whipped cream or whipped topping.

You can also use an angel cake made in a ring shape, and use the Jel-Ring.  If the cake is too tall to fit loosely in the Jel-Ring, cut a slice from the top so it will fit with at least 1/2" to 1" clearance.  See The Jello Mold Mistress of Brooklyn.

 


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