Creamy Strawberry Angel Cake - cooking recipe

Ingredients

1 c. boiling water
1 (0.3 oz.) pkg. sugar-free strawberry flavored gelatin
1/2 c. cold water
1 pt. strawberries
1 (8 oz.) container frozen whipped topping, thawed
10-inch angel food cake

Preparation

Prepare cake mix as directed.
Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved.
Stir in cold water.
Refrigerate until thickened, but not set, about 1 hour. Slice strawberries, reserving a few berries for garnish if desired.
Fold in sliced strawberries and half of the whipped topping.
Refrigerate until thickened, but not set, about 15 minutes.
Split cake horizontally to make 3 layers.
(To split evenly, mark side of cake with wooden picks and cut with long thin knife.) Fill layers with gelatin mixture.
Spread remaining whipped topping over top.