Ingredients
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1 1/2 envelopes Knox unflavored gelatine
4 Tbsp. cold water
1 c. boiling water
1/2 c. sugar
1 pkg. frozen strawberries, thawed and drained
1 angel cake
1/2 pt. medium cream, whipped
Preparation
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Mix gelatine and cold water; add boiling water and sugar as well as the drained juice from strawberries.
Refrigerate until set but not jelled.
Add to gelatine mixture, angel cake broken into 1-inch pieces and whipped cream.
Fold carefully and then line a bowl with wax paper or Handi-Wrap.
Pour mixture into lined bowl and let set overnight.
Unmold and garnish with strained strawberries and any leftover whipped cream.
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