Servings: 12Prep Time: 15 min. after Jello sets Cook Time: 5 minutes
1 – 6 oz. Strawberry Jello
2 – 10 oz. pkgs. frozen, sliced strawberries
2 1/2 cups boiling water
2 cups Cool Whip
1 Angel Food cake
In large mixing bowl, dissolve Jello and salt in boiling water. Add still frozen strawberries; stir until melted. Chill until Jello begins to set, then whip Jello lightly until fluffy. Fold in Cool Whip. Tear cake in 2 inch pieces. Pour a little Jello mixture in bottom of a bundt pan, put a layer of cake pieces on top. Repeat until pan is full. Use a spatula to push down cake pieces until they are covered by sauce.
Refrigerate 4 hours or overnight. Unmold in hot water and loosen edges with a knife. Invert onto serving plate.
Submitted by: merng on June 11, 2010