Strawberry Filled Angel Cake - cooking recipe

Ingredients

1 baked 10-inch angel food cake
1 (3 oz.) pkg. strawberry gelatin
1 c. boiling water
2/3 c. cold water or juice from strawberries
1 c. sliced strawberries (fresh or frozen; 1 lb. pkg. frozen)
2 envelopes Dream Whip or 1 (12 oz.) Cool Whip (I use Dream Whip)

Preparation

Cut a 1/2-inch horizontal slice from top of cake.
Then carefully hollow out remainder of cake, leaving 1/2-inch shell on bottom and sides including around the hole.
Dissolve gelatin in boiling water.
Add cold water if using fresh strawberries or juice from thawed berries (if using frozen).
If not enough juice, add water to make 2/3 cup.
Add berries and chill until slightly thickened.
Prepare Dream Whip as directed after gelatin is slightly thickened.
Blend 2 cups of Dream Whip or Cool Whip with the gelatin mixture.
Spoon part of the gelatin mixture into the hollow cake.