| | Directions | | In large bowl, mix gelatin and boiling water until gelatin is completely dissolved. In 2-cup measuring cup, mix reserved pineapple juice and enough cold water to make 2 cups. Stir into gelatin mixture. Refrigerate until thickened but not set, about 45 minutes. Stir pineapple into thickened gelatin mixture. With rubber spatula, fold in 3 cups of the whipped topping. Tear angel food cake into 1-inch pieces, placing 1/2 of the pieces in 13x9 glass baking dish. Spoon half of gelatin mixture over cake pieces, repeat layers. Cover tightly with plastic wrap; refrigerate until set, about 1 hour. Cut dessert into serving pieces; top each serving with 2 Tbsp freshly sliced strawberries and 1 Tbsp of the reserved whipped topping. |
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| Ingredients | | - |  | 2 boxes 4 serving size each) lemon-flavored gelatin |
| - | | 1 1/2 cups boiling water |
| - | | 1 can crushed pineapple inch juice, well drained and liquid reserved (20 ounce can) |
| - | | 1 package whipped topping, thawed (12 ounce pkg) |
| - | | 1 round angel food cake (9 or 10 inch size, purchased from grocery bakery) |
| - | | 2 cups sliced fresh strawberries |
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