Creamy Strawberry Angel Cake

• 1 c. boiling water
• 1 (0.3 oz.) pkg. sugar-free strawberry flavored gelatin
• 1/2 c. cold water
• 1 pt. strawberries
• 1 (8 oz.) container frozen whipped topping, thawed
• 10-inch angel food cake

1. Prepare cake mix as directed.
2. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved.
3. Stir in cold water.
4. Refrigerate until thickened, but not set, about 1 hour. Slice strawberries, reserving a few berries for garnish if desired.
5. Fold in sliced strawberries and half of the whipped topping.
6. Refrigerate until thickened, but not set, about 15 minutes.
7. Split cake horizontally to make 3 layers.
8. (To split evenly, mark side of cake with wooden picks and cut with long thin knife.) Fill layers with gelatin mixture.
9. Spread remaining whipped topping over top.

boiling water, sugar, cold water, strawberries, frozen whipped topping, cake

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1029283 (may not work)