Strawberry Angel Dessert - cooking recipe

Ingredients

1 pkg. (8 serving size) wild strawberry Jell-O or any red flavor
2 c. boiling water
1 c. cold water
1 pt. fresh strawberries, sliced
2 Tbsp. sugar (optional)
3 1/2 c. (8 oz.) Cool Whip topping, thawed
1 angel food cake or 1 pound cake, cut into cubes
additional thawed Cool Whip

Preparation

Dissolve gelatin completely in boiling water; add cold water. Refrigerate until slightly thickened.
Slice strawberries; reserve a few for garnish, if desired.
Sprinkle with sugar.
Stir whipped topping into gelatin until well blended.
Gently stir in strawberries and cake cubes.
Spoon into a 10-inch tube pan or a 13 x 9-inch cake pan.
Refrigerate 3 hours or until firm.
Unmold or cut into squares; garnish with additional whipped topping and strawberries.
Makes 12 to 15 servings.