This was a family favorite in the ’70s. It’s so simple, refreshing and delicious.
1 6 oz. package strawberry jello
1 pound angel food cake
1 pint strawberries
1 tub non-dairy whipped topping
Prepare jello as directed. Put in the refrigerator for at least an hour so it can start to gel. It needs to be pourable, but you don’t want the cake to soak all of it up.
Break up the angel food cake into approximate 1 inch cubes, and clean and slice the strawberries. Mix them together in a standard bread pan. When jello is ready, pour over cake and strawberries. Refrigerate 4-6 hours.
When it’s ready you should be able to slice the jello dessert. Serve on a plate with whipped topping.
