Strawberry Jello Cake

Strawberry Jello Cake

(Very Low Fat!)
From the Kitchen of: Natalie Schneider

INGREDIENTS

• 1 angel food cake, cut into 1-2 inch squares
• 16 oz bag frozen strawberries
• 6 oz package strawberry Jello
• 1 ½ cups boiling water
• 1 tub Cool Whip (reduced fat okay)

INSTRUCTIONS

1. Puree strawberries in a blender, ½ bag at a time.
2. In a large bowl, mix Jello with 1 ½ cups boiling water.
3. Add the pureed strawberries and chill until the mixture starts to thicken.
4. Put just enough of the mixture to coat the bottom of the angel food cake pan.
5. Dip each piece of cake in the strawberry mixture and place it in the cake pan.
6. Chill until set.
7. Remove from the pan by setting the pan in very warm water until the edges loosen and the cake will slide onto a plate when inverted.
8. Serve with whipped cream.