A light and fluffy no-bake dessert from Lois. This simple recipe layers crumbled angel food cake with a creamy mixture of strawberry Jello, Cool Whip, and frozen strawberries.
Author
Lois
Recipe
| Measurements | Ingredients |
|---|---|
| 2 (3 oz) pkg | Strawberry Jello |
| 3 Cups | Water (2 hot, 1 cold) |
| 1 (10 oz) pkg | Frozen Strawberries, thawed |
| 1 large (8 oz) pkg | Cool Whip, thawed |
| 1 large | Angel Food Cake |
Instructions
- In a large bowl, dissolve the strawberry Jello in 2 cups of hot water. Stir in 1 cup of cold water. Add the thawed strawberries and their juice.
- Place the bowl in the refrigerator and let it set partially (it should be the consistency of unbeaten egg whites).
- While the Jello is setting, tear or crumble the angel food cake into bite-sized pieces and spread them in a 9x13 inch pan.
- Once the Jello is partially set, use a whisk or spoon to break it up. Gently fold in the thawed Cool Whip until the mixture is uniform.
- Pour the creamy Jello mixture over the crumbled angel food cake. Gently stir to make sure the cake pieces are coated, then use a spatula to flatten and smooth the top.
- Refrigerate for several hours, or until the dessert is fully set.
