Strawberry Angel Cake(May Use Raspberries Instead)

• 2 (3 oz.) pkg. strawberry flavored gelatin
• dash of salt
• 2 (10 oz.) pkg. frozen strawberries
• 2 c. heavy cream, whipped
• 2 loaves angel food cakes
• 1 1/2 c. heavy cream, whipped (for frosting)
• 2 or 3 Tbsp. powdered sugar

1. Dissolve gelatin and salt in 2 1/2 cups boiling water.
2. Add defrosted berries.
3. Chill until partially set.
4. Whip until fluffy, then fold in whipped cream.
5. Tear angel food cakes into 1 1/2 to 2-inch pieces.
6. Put a layer of the torn cake in the bottom of a regular tube pan.
7. Pour on some of the strawberry mixture; then repeat with cake and with mixture until the pan is filled.
8. Use a rubber spatula to push into the cake so that the sauce gets around all the cake pieces.
9. Refrigerate for at least 6 hours.
10. Unmold and frost with 1 1/2 cups heavy cream, whipped and sweetened to taste with sifted powdered sugar.

strawberry flavored gelatin, salt, frozen strawberries, heavy cream, loaves angel, heavy cream, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=766740 (may not work)