STRAWBERRY PATCH CAKE

By ksgroves

Ingredients

• 9 inch angel food cake
• 2 cups prepared Cool Whip
• 10 oz frozen strawberries
• 2 cups boiling water
• 6 oz. pkg. strawberry Jello

Preparation

Step 1

Break up 9 inch angel food cake into bite-sized bits. Set aside for later.

Dissolve strawberry jello with boiling water. Add frozen strawberries, not thawed or drained, and stir until separated. Chill until thick and syrupy. Fold in Cool Whip and chill mixture for a few minutes, then finish folding.

Grease a tube pan or ring mild, putting cake bits and Jello mixture in layers until all is used. Chill several hours or overnight. Dip pan in warm water and turn out on cake plate to serve.