1 Whole angel food cake;
-cooked & cooled
1 pk Strawberry gelatin powder
Whipping cream
Cut a 1″ slice off the top of the cake. Cut around inside edge and outside
edge of cake to make a shell. Carefully dig the cake out of the center
section. Dissolve jello as directed on package. Cool til thick like syrup.
Place the pan of jello in a pan of ice and water. Beat with egg beater til
thick and fluffy. Whip 1/2 cup cream till peaks form. Fold into whipped
jello and fill the cake shell. Put the top slice back on cake and wrap with
saran wrap. Let stand a few hours or overnight. Frost with whipped cream
and decorate with strawberries or anything you like.
Yields
12 Servings
