Angel Strawberry Bavarian

• 1 pkg. Duncan Hines angel food cake
• 1 (10 oz.) pkg. frozen, sliced strawberries, thawed
• 1 (4 serving) pkg. strawberry gelatin
• 1 c. boiling water
• 2 c. whipping cream, chilled and divided
• 2 Tbsp. confectioners sugar
• 1/2 tsp. vanilla
• 4 fresh strawberries

1. Preheat oven to 375u0b0.
2. Prepare, bake and cool cake following package directions.
3. Cut cooled cake into 1-inch cubes.
4. Drain strawberries, reserving juice.
5. Combine strawberry gelatin and boiling water.
6. Stir until gelatin is dissolved.
7. Add enough water to strawberry juice to measure 1 cup.
8. Add to gelatin; refrigerate until gelatin is slightly thickened.
9. Beat gelatin until foamy. Beat 1 cup whipping cream until stiff peaks form.
10. Fold into gelatin along with strawberries.
11. Alternate layers of cake cubes and strawberry mixture in tube pan.
12. Press lightly.
13. Cover and refrigerate overnight.
14. Unmold cake onto serving place.

cake, frozen, strawberry gelatin, boiling water, whipping cream, confectioners sugar, vanilla, fresh strawberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=362318 (may not work)