Strawberry Jello Cake
(very low fat!)
From the Kitchen of: Natalie Schneider
1 angel food cake, cut into 1-2” squares
16oz bag frozen strawberries
6oz pkg strawberry jello
1 ½ cup boiling water
1 tub cool whip (red fat ok)
Puree strawberries in blenders, ½ bag at a time. In large bowl, mix jello
w/ 1 ½ cup
Boiling water. Add strawberries. Chill until mixture starts to thicken.
Enough of mixture to coat bottom of angel food cake pan. Dip each piece
of cake in
strawberry mixture and place in cake pan. Chill until set. Remove from
Setting pan in very warm water until edges loosen and cake will slide onto
When upside down. Serve with whip cream.
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