Angel Strawberry Bavarian

By Debbie-5

Fluffy strawberry cream envelops rich squares of Duncan Hines Angel Food Cake in this refrigerated dessert. Angel Strawberry Bavarian Cake is lovely and refreshing.

Ingredients

• 1 pkg Duncan Hines® Angel Food Cake Mix
• 1 (10 oz) pkg frozen sweetened sliced strawberries, thawed
• 1 (3 oz) pkg strawberry gelatin
• 1 cup boiling water
• 2 (8 oz) containers non-dairy whipped topping
• 4 fresh strawberries
• mint leaves

Preparation

Step 1

1. Preheat oven to 375 ºF. Prepare, bake and cool cake as directed on package. Cut cake into 1-inch cubes.
2. Drain thawed strawberries, reserving juice. Combine gelatin and boiling water in small bowl. Stir until gelatin is dissolved. Add enough water to strawberry juice to measure 1 cup; stir into gelatin. Refrigerate until gelatin is slightly thickened. Beat gelatin until foamy.
3. Fold together 1 container whipped topping, gelatin and strawberries.
4. Alternate layers of cake cubes and strawberry mixture into 10-inch tube pan. Press lightly. Cover and refrigerate 4 hours. Unmold cake onto serving plate. Frost sides and top of cake with remaining whipped topping. Refrigerate until ready to serve. Garnish with fresh strawberries and mint leaves.