STRAWBERRY JELLO ANGEL CAKE

STRAWBERRY JELLO ANGEL CAKE

Ingredients:

1 Angel Food Cake (cook your own, or buy one cooked, it doesn’t matter)
1 4oz Strawberry Jell-O
1 cup boiling water
8 to 16 oz strawberries (fresh/frozen, how much on how big a strawberry fanatic you are. I use close to a pound
2 pkgs Dream Whip topping OR 1 contianer Cool-Whip
Instructions:
Take cake (already cooked and cooled, and removed upside down from pan on a dish) and with a long bread knife, slice roughly 1/2″ off the top
of the cake. (When done, you’ll have a donut, the diameter of the cake and 1/2″ thick.) Put aside on another plate. Carefully hollow out the cake (just pull out the Angel Food with you hands, it gets sticky).BE CAREFUL to leave at least 1/2″ to 1″ thick “walls” on the outside,inside and bottom of the cake. If you make any “holes” in the bottom
take piece of cake and plug the hole up. Put the pieces you pulled out aside, we’ll need those later. Once you finish removing the innards of the cake, it should resemble a small tube pan :)Pour jell-o into a heat-proof bowl and add 1 cup boiling water. Take
strawberries, (washed if fresh, thawed if frozen) and add to jell-o mixture. If desired, you can slice strawberries. Mix well and set in fridge. You want this to thicken, but NOT set.If using Dream Whip, prepare two packages per directions. If using Cool-Whip, read on. Once jell-o mixture has thicken somewhat, mix 2/3 of Dream/Cool Whip into jell-o. With spoon, put a layer of jell-o mixture into bottom of cake, then a layer of torn-up cake, and repeat
until cake is full. (Any leftover jell-o, strawberries or cake, eat it up Place “donut” back on top of cake and frost cake with remaining Dream/Cool Whip.
Cool in fridge for a few hours to let jello set.