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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 9 |
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Back when we lived on our farm, I made this recipe often during corn-shelling time. The corn shellers were good eaters, and filling those men up sure kept me busy! This light, cool dessert was always a tremendous way to top off a big hot meal. Ingredients:
1 envelope unflavored gelatin |
3/4 cup cold water |
1/2 cup sugar |
1 package (10 ounces) frozen sliced strawberries, thawed |
1 carton (8 ounces) frozen whipped topping, thawed |
5 cups angel food cake cubes |
fresh strawberries, optional |
fresh mint, optional |
Directions:
1. In a saucepan, combine gelatin and cold water; let stand for 5 minutes to soften. Heat and stir over low heat just until gelatin dissolves. Remove from the heat; add sugar. Stir until dissolved. Stir in undrained strawberries. Chill until partially thickened.
2. Fold in whipped topping. Place cake cubes in a large bowl; pour strawberry mixture over cake and gently stir. Pour into an ungreased 8-in. square dish. Chill until firm. Garnish with fresh strawberries and mint if desired. Yield: 9 servings.
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