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Strawberry Angel Mold

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Serves 12 | Prep Time 30 | Cook Time

Why I Love This Recipe

This is strawberry-shortcake-mixed-together! Quite delicious, especially on a warm summer evening. It can also be made in a Bundt pan (very lightly sprayed with Pam) served with frozen strawberries (thawed) and cream.

Ingredients You'll Need

1 angel food cake (store bought or homemade)
1 (1 lb) container frozen strawberry, with juice, thawed (do not use fresh rawberries,juices are essential)
1 (6 ounce) package strawberry Jell-O gelatin dessert
1 1/4 cups boiling water
1 pint heavy cream, whipped


Break angel cake into small pieces.

Dissolve jello in 1 1/4 cups boiling water.

Add strawberries and juices.

Stir, and allow to cool.

Fold in whipped cream.

Pour over angel cake pieces and stir to combine.

Pour into 2-piece angel food pan (or bundt pan).

Refrigerate till firm.

Remove sides of pan, put onto serving platter and cut as you would a cake.

Serve with dollops of whipped cream and strawberries.

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