Serves: 5
Dissolve Jell-O in hot water. Add frozen strawberries. When cool, add Cool Whip and stir until smooth. Pinch angel food cake into very small pieces and line the bottom of a 9x13-inch pan with half of the pieces. Spoon half the strawberry/Cool Whip mixture over the cake; repeat layers. Refrigerate until firm, about 2 hours.
This Strawberry Delight Cake recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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