Strawberry Angel Cream - cooking recipe

Ingredients

1 large pkg. strawberry Jell-O
2 c. boiling water
1 (1 lb.) pkg. frozen strawberries
1 small loaf angel food cake
2 c. Cool Whip

Preparation

Combine Jell-O and boiling water.
Stir to dissolve.
Add strawberries without thawing.
Stir until thawed.
Chill until begins to congeal.
Break cake into golf-ball sized pieces into a 13 x 9-inch pan.
Reserve 1 cup strawberry Jell-O mixture; blend 1 1/2 cups Cool Whip with rest of strawberry mixture.
Decorate top by spooning reserved cup of Jell-O mixture over top in marbleizing effect.
Chill until firm.
Cut into squares.
Top with Cool Whip. Yield:
12 servings.