Served as dessert. Vegetarian dish.

1 (18 ounce) package Angel Food Cake mix

1 (10 ounce) package sliced frozen sweetened Strawberries, thawed

1 (3 1/2 ounce) package Strawberry Gelatin

1 cup boiling Water

2 1/2 cups Whipping Cream, chilled, divided

2 1/2 Tablespoons Confectioners Sugar

3/4 teaspoon Vanilla Extract

4 fresh Strawberries, sliced and fanned for garnish

Mint Leaves (to garnish)

Preheat oven to 375°F. Prepare, bake and cool cake as directed on package. Cut cake into 1-inch cubes. Drain thawed strawberries, reserving juice. Combine gelatin and boiling water in small bowl. Stir until gelatin is dissolved. Add enough water to strawberry juice to measure 1 cup; stir into gelatin. Refrigerate until gelatin is slightly thickened. Beat gelatin until foamy. Beat 1 cup whipping cream until stiff peaks form in large bowl. Fold into gelatin along with strawberries. Alternate layers of cake cubes and strawberry mixture into 10-inch tube pan. Press lightly. Cover. Refrigerate overnight. Unmold cake onto serving plate. Beat remaining 1-1/2 cups whipping cream, sugar and vanilla extract until stiff peaks form. Frost sides and top of cake. Refrigerate until ready to serve. Garnish with fresh strawberries and mint leaves.

Preparation time: 1 Day

Cooking time: 1 Day

Serves: 12-16

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