Strawberry Angel Dessert - cooking recipe

Ingredients

1 envelope Knox gelatine
3/4 c. cold water
1/2 c. sugar
1 (10 oz.) pkg. frozen strawberries
1 (8 oz.) carton whipped topping
5 c. angel food cake cubes (1/2 large cake)
fresh strawberries (for garnish if you want)

Preparation

In a saucepan put water and Knox gelatine.
Let stand 5 minutes to soften.
Let strawberries thaw.
Heat and stir gelatine over low heat just until it dissolves.
Remove from heat.
Add sugar.
Stir until dissolved.
Stir in undrained thawed berries.
Chill until partially thick.
Fold in whipped topping.
Cut cake portion into cubes.
Place in large bowl.
Pour strawberry mix over cake and mix gently.
Pour into 8-inch square Pyrex pan.
Chill until firm. Garnish with fresh berries if you wish.
Serves 9.