Strawberry Cream Cake:
1 pkg. (3 ounce) strawberry JELLO
1 cup boiling water
1 tablespoon lemon juice fresh
2 tablespoons sugar
1 small tub frozen strawberries in syrup
3/4 cup heavy cream, whipped (or 1 large tub of COOL WHIP)
1 angel food cake, torn into small pieces (I tear into 2-4 inch chunks)
COOL WHIP, for frosting (or more sweetened heavy cream, whipped
Servings/Yield: 12 servings
Dissolve JELLO in boiling water. Stir in lemon juice, sugar and frozen strawberries in syrup (being frozen, helps the JELLO begin to set up).
Stir until strawberries are thawed, and broken apart. Refrigerate until thick and syrupy. Fold in the whipped cream.
Place cake pieces evenly in a 9" x 13" pan. Pour strawberry mixture, evenly, over cake pieces. Cover with foil, and chill over night. Frost with slightly sweetened whipped cream, or Cool Whip.
