"

I got the following email from Candy Little in Kansas. I like the way she thinks!


Howdy!
I haven't sent a recipe in ages, so on a foggy day like today, it seems like a good thing to do.

Strawberry Angelfood Dessert

1 (3 oz) pkg lemon-flavored Jell-O
1 (3 oz) pkg strawberry-flavored Jell-O
2 and 1/2 c boiling water
10 oz pkg frozen strawberries (Do Not Thaw.)
12 oz carton light Cool Whip for the filling
1/2 of an 8 oz carton of Cool Whip for the icing
About 3/4 of a store-bought round angelfood cake

1. Pour boiling water over the Jell-Os and stir to dissolve. Transfer to a large bowl, and add the frozen strawberries.
2. Refrigerate the mixture until the Jell-O is cool and somewhat congealed, about 1 hour.
3. Meanwhile, tear the angelfood cake into bite size pieces and place in a 9x13 glass pan. Gently press down.
4. To the Jell-O mixture, fold in the 12 oz Cool Whip. Pour over the cake pieces. Do not stir.
5. Ice the cake with additional Cool Whip.
6. Refrigerate at least 6-7 hours before serving. May top individual pieces with a fresh strawberry.

Candy: This is a pretty pink and white dessert. I made this for a Bunko group on Valentine's Day and topped each piece with a chocolate heart.

later letter from Candy:
I should clarify that the reason to gently press down on the cake pieces is to make a more even layer for the topping, not to squash them flat!!!!!!!