Strawberry Jello Cake

Strawberry Jello Cake 1 store-bought angel food cake, cut into cubes 1 (6.0 oz.) package strawberry jello 2 cups boiling water 1 (8 oz.) container frozen whipped topping, thawed 1 (16 oz.) package frozen strawberries in juice, thawed Take half of cubed angel food cake and place in an even layer in a 9x13-inch baking dish. In a large bowl, whisk boiling water into strawberry jello mix, stirring for 1-2 minutes, or until sugar dissolves, then stir in strawberries and juices. Working in spoonfuls, drop frozen whipped topping into strawberry jello mixture, stirring until it’s incorporated. Pour or spoon 1/2 of jello mixture on top of angel food cake in 9x13-inch dish, then repeat with another layer of angel food cake and remaining jello mixture. Place baking dish in fridge and refrigerate for at least 2-3 hours, or until set. When ready to serve, slice or scoop onto serving plates or bowls and enjoy.