Fluffy strawberry cream envelops rich squares of Duncan Hines Angel Food Cake in this lovely and refreshing refrigerated dessert.
Original recipe makes 12 servings
1 package Duncan Hines® Angel Food Cake Mix
1 (10 ounce) package frozen sweetened sliced strawberries, thawed
1 (3 ounce) package strawberry gelatin
1 cup boiling water
2 (8 ounce) containers non-dairy whipped topping
4 fresh strawberries
6 hrs 15 mins
- Preheat oven to 375 degrees F (175 degrees C). Prepare, bake and cool cake as directed on package. Cut cake into 1-inch cubes.
- Drain thawed strawberries, reserving juice. Combine gelatin and boiling water in small bowl. Stir until gelatin is dissolved. Add enough water to strawberry juice to measure 1 cup; stir into gelatin. Refrigerate until gelatin is slightly thickened. Beat gelatin until foamy.
- Fold together 1 container whipped topping, gelatin and strawberries.
- Alternate layers of cake cubes and strawberry mixture into 10-inch tube pan. Press lightly. Cover and refrigerate 4 hours. Unmold cake onto serving plate. Frost sides and top of cake with remaining whipped topping. Refrigerate until ready to serve. Garnish with fresh strawberries and mint leaves.
Calories: 307 kcal
Carbohydrates: 51.9 g
Cholesterol: 0 mg
Fat: 9.6 g
Fiber: 0.6 g
Protein: 4.2 g
Sodium: 316 mg