 | | Directions |
- Prepare angel food cake as directed on the package. Allow to cool.
- If using fresh strawberries, clean the berries, remove hulls, and cut into quarters. Sprinkle with 1/4 cup of sugar. Mash slightly and set aside.
- Dissolve gelatin in the hot water and then add the ice cream by spoonfuls. Stir until ice cream has melted. Place in refrigerator and chill for 20 minutes.
- After the fresh strawberries have sat for at least 15 minutes, mash them again until they are the desired consistency. This should produce approximately 1 1/2 cups of mashed strawberries. Fold strawberries and whipping cream into the ice cream mixture.
- Tear cooled angel food cake into pieces and place in the bottom of a 9 x 13 baking dish in a single layer.
- Pour a layer of the strawberry mixture over the cake pieces. Continue to alternate layers of cake and mixture.
- Place in the refrigerator and chill until set.
- Note: Cake and mixture can also be layered in a large glass bowl.
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Prep Time: 1 hour
Cook Time: 30 minutes
Container: 9 x 13 baking dish
Servings: 15
|  | | Ingredients | | - | | 1 package angel food cake mix |
| - | | 1 package strawberry gelatin (3 oz.) |
| - | | 1 1/4 cups hot water |
| - | | 2 cups strawberry ice cream |
| - | | 1 pint fresh strawberries or 10 oz. frozen strawberries |
| - | | 1 cup whipping cream |
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