You may also like
Categories:Viewed: 44 - Published at: 5 years ago
Ingredients
- 6 ounces strawberry gelatin
- 2 cups boiling water
- 20 ounces frozen sliced strawberries in syrup, thawed and undrained
- 8 ounces frozen whipped topping, thawed
- angel food cake, torn into 1-inch-inch pieces (8-inch or 9-inch-inch)
Method
- In large bowl, dissolve gelatin in 2 cups boiling water.
- Stir in strawberries.
- Refrigerate until slightly thickened, about 15-30 minutes.
- Fold in whipped topping.
- Fold in cake.
- Spoon evenly into ungreased 13" x 9"-inch pan, cover.
- Refrigerate until firm, about 30 minutes.
