Strawberry Jell-O Cake
"It makes a lovely, very impressive dessert, but so easy! This recipe was submitted by Dorothy Hart to the Cal Fish and Game, Wild and Wonderful Recipes II."
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
1 cake
- Serves:
- 10-12
ingredients
- 6 ounces sugar-free strawberry Jell-O gelatin dessert
- 1 cup hot water
- 16 ounces frozen strawberries, package
- 1 large angel food cake, broken into bite-size pieces (or 2 cake, loaf)
- 1 cup miniature marshmallow
- 8 ounces Cool Whip
- fresh strawberries
directions
- Stir together the strawberry Jell-O and hot water until dissolved.
- Add the frozen strawberries.
- Stir into the Jell-O mixture and chill until just starting to thicken.
- Add the angel food cake and marshmallows.
- Mix well (Because the Jell-O is cool, the cake will not absorb the Jell-O).
- Pour into nonstick sprayed tube pan with a removable center.
- Press the mixture down firmly with a spoon.
- Refrigerate until set.
- Just before serving, unmold and use Cool Whip as icing.
- Garnish with fresh strawberries.
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Reviews
-
My mom used to make a similar cake that was very good and this cake was right there with what my mom made. This would be a nice holiday dessert also. Simple and delicious! Thank you Chef Tracey Mae for posting this recipe. Made and reviewed for the Australia/New Zealand's Forums Recipe Swap #25. -
Made for Aus/NZ Recipe Swap #16. This cake was excellent. I did have an issue with it, but it was my own fault - I mixed the frozen strawberries in with jello and put it in the refrigerator to cool down and set slightly not even thinking about the fact that the frozen strawberries would cool it off really quick! I ended up adding a small package of jello with 1/2 cup of water to rescue the set up jello. It worked pretty good. Even with the issue I had the cake turned out good and everyone loved it. I will make this again! Thanks Chef Tracey Mae for a wonderful dessert recipe! -
This was really nice I didnt use cool whip as we don't have it in the UK as far as I know. Love the fact that it is not overloaded with calories! Thanks for posting, made for fall PAC 07. -
i have made this recipe many times and have substituted frozen raspberries and raspberry jell-o. this is very creamy and fruity and does not taste like a low fat low sugar dessert.
RECIPE SUBMITTED BY
Chef TraceyMae
Elk Grove, 43
<p>I love to cook. I love trying new recipes, especially when there is a picture. And I really enjoy reading cookbooks. <br /><br />As a child, I wasn't very good at cooking and always wanted to follow the recipe exactly. That way, if it didn't turn out right, I could blame the recipe! <br /><br />Over time, I have become more experimental. Brave even! <br /><br />I have three children: Shannon is 28, Casey is 26 and Joshua is 19. My DH Jack cheers me on when I try something new. He is my best friend and partner. I am a new grandmother, my grandson's name is Jayce and he's a delight! Plus, I'm going to be a grandmother again - with a granddaughter.<br /><br /><a href=http://s163.photobucket.com/albums/t294/TraceyMae_photos/?action=view?t=100_2166.jpg target=_blank><img src=http://i163.photobucket.com/albums/t294/TraceyMae_photos/100_2166.jpg border=0 alt=Photobucket /></a> <br /><a href=http://s163.photobucket.com/albums/t294/TraceyMae_photos/?action=view?t=100_1401-1.jpg target=_blank><img src=http://i163.photobucket.com/albums/t294/TraceyMae_photos/100_1401-1.jpg border=0 alt=Photobucket /></a> <br /><br />My favorite cookbook is The Dessert Lover's Cookbook. Beautiful pictures, easy instructions. <br /><br />I was born in New Jersey and have lived in Hawaii, Australia, Chicago, Iran, Florida and now living happily in sunny California.</p>
