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July 7, 2004 | |
Ingredients |
Instructions |
3 small packages Strawberry Jello |
Mix boiling water with jello until dissolved. Add strawberries. Tear cake into small chunks and place in a large bowl. Pour hot mixture over cake and stir until cake has absorbed all the mixture. |
1 17oz Angel Food Cake |
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3 cups Boiling Water |
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2 10oz Packages Frozen Strawberrys |
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1 13oz Cool Whip | Spoon mixture into a bundt pan and chill over night. Remove cake from pan. (To ease removal from pan, place in warm water a few minutes, place a plate on top and turn pan over.) Cover with Cool Whip and serve. Store leftover cake in refrigerator. |