Creamy Strawberry-Filled Angel Cake
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
12
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
directions
- 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.
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RECIPE SUBMITTED BY
BrendaM
Canada