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Creamy Strawberry Angel Cake

1 cup boiling water
1 pkg (0.3oz) sugar-free strawberry flavored gelatin
1/2 cup cold water
1 pt strawberries
1 container (8oz) frozen whipped topping, thawed
10-inch angel food cake

Pour boiling water on gelatin in a large bowl; stir until gelatin is dissolved.  Stir in
cold water.  Refrigerate until thickened but not set, about 1 hour.  Slice strawberries,
reserving a few berries for garnish.  Fold in sliced strawberries and half the whipped
topping.  Refrigerate until thickened, but not set, about 15 minutes.  Split the
cake horizontally to make 3 layers.  Fill layers with gelatin mixture.  Spread
remaining whipped topping over top.  Garnish with reserved strawberries.  Cut
with a long thin or serrated knife.  You can change the recipe by using any type of
fruit and jello.