Creamy Strawberry-Filled Angel Cake - cooking recipe

Ingredients

1 cup boiling water
1 (4 ounce) package sugar-free strawberry gelatin
1/2 cup cold water
1 pint strawberry
1 (8 ounce) container frozen fat-free whipped topping or (8 ounce) container light whipped topping, thawed
1 round angel food cake (10 inch diameter)
additional berries, if desired

Preparation

Pour boiling water over gelatin in large bowl; stir until gelatin is dissolved.
Stir in cold water.
Refrigerate about 1 hour or until thickened but not set.
Fold 1 pint of strawberries and half of the whipped topping into the gelatin mixture.
Refrigerate 15 minutes or until thickened but not set.
Split cake horizontally to make 3 layers.
Fill layers with gelatin mixture.
Spoon or pipe remaining whipped topping onto top of cake.
Garnish with extra berries.
Cover and refrigerate until serving.