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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: Tear the cake into walnut-size pieces and scatter over bottom of 10" X 13"
sheet cake pan. Dissolve Jello in 2 cups of boiling water and then 2 cups
cold water. Allow to jell a little. Fold in the frozen strawberries and
whipped topping which has thawed a little. Pour over cake and refrigerate
until set. Decorate with whipped cream or additional whipped topping and
fresh strawberries.
Mrs. Harold T. Cook
| Ingredients:
1 angel food cake 1 pk frozen whipped topping, lg
1 Package(s) strawberry jello, lg 1 pk frozen strawberries |
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