A light & sweet Summertime dessert.
1 pkg. angel food cake mix, prepared according to directions
Angel Food Cake Pan
1 lb. frozen strawberries
1 pkg. strawberry Jello
2 c. Cool Whip
1/2 c. powdered sugar
2 tbsp. strawberry puree, reserved from filling
Bake cake in Angel Food Cake Pan as directed, turning upside down to cool, then pushing the cake onto a plate. Cut 1-inch layer off the top of the cake, keeping layer in one piece (you’ll be replacing it) and set aside. Hollow out a path all around the center of the cake, saving the cake pieces. Be sure to leave at least 1 inch on all sides.
Prepare Jello, although only use one cup of hot water, omitting the cold. Mix in strawberries, then chill until cool, before the gelatin sets. Add cake pieces to the strawberry filling, and return the mixture to the Angel Food Cake, filling the hollowed out cake evenly. Replace the top layer, and chill 1-2 hours until filling is set.
Mix Cool Whip, powdered sugar, and strawberry puree and frost before serving.