Creamy Strawberry-Filled Angel Cake

• 1 cup boiling water
• 1 (4 ounce) package sugar-free strawberry gelatin
• 1/2 cup cold water
• 1 pint strawberry
• 1 (8 ounce) container frozen fat-free whipped topping or (8 ounce) container light whipped topping, thawed
• 1 round angel food cake (10 inch diameter)
• additional berries, if desired

1. Pour boiling water over gelatin in large bowl; stir until gelatin is dissolved.
2. Stir in cold water.
3. Refrigerate about 1 hour or until thickened but not set.
4. Fold 1 pint of strawberries and half of the whipped topping into the gelatin mixture.
5. Refrigerate 15 minutes or until thickened but not set.
6. Split cake horizontally to make 3 layers.
7. Fill layers with gelatin mixture.
8. Spoon or pipe remaining whipped topping onto top of cake.
9. Garnish with extra berries.
10. Cover and refrigerate until serving.

boiling water, strawberry gelatin, cold water, strawberry, topping, cake, additional berries

Taken from www.food.com/recipe/creamy-strawberry-filled-angel-cake-60915 (may not work)