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Strawberry Angel
Yields: 10 serving(s)
Ingredients
- 1 pack (6-oz) strawberry jello
- 2 cup(s) boiling water
- 1 cup(s) cold water
- 1 pack (10-oz) fresh strawberries
- 2 can(s) (6-oz) evaporated milk; chilled to very cold
- 2 tablespoon(s) lemon juice
- 1 9-oz angel food cake; use half
- Whipped cream
Directions
- Add boiling water to jello; stir to dissolve completely.
- Add cold water.
- When cool, add thawed strawberries.
- Chill to consistency of egg whites.
- Add lemon juice to milk and whip until milk holds a peak.
- Fold jello mixture into whipped milk, lightly but thoroughly.
- Pull angel food cake into small pieces, put layer of cake then layer of jello into pan or jello mold.
- Alternate these layers until half the cake and all the jello mixture is used up.
- Chill.
- Serve with whipped cream.
- Variations: mandarin oranges with orange jello to replace strawberries.
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