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Ingredients
- 1 whole Angel food cake
- 1 lg. box strawberry Jello
- 2 c. boiling water
- 20 oz. frozen sliced strawberries
- 12 oz. Cool Whip
Preparation
Step 1
Boil water. Mix with Jello until dissolved. Stir in strawberries. Refrigerate about 1/2 hour until it reaches gel point. Fold in Cool Whip. Break up 1/2 of the cake and place pieces in 9 x 13-inch pan. Pour 1/2 of mixutre over cake. Break up second half of cake on to of mixture. Pour remaining mixutre on top. Chill.