Angel Food Cake Icebox Dessert
An easy Icebox Vintage Dessert using a Prepared Angel Food Cake, Whipped Toppings, Jello and Strawberries. So Scrumptious and Perfect for Summer.
Equipment
- 9 x 13 baking dish
- large bowl, small bowl, cutting board & bread knife
- whisk or electric hand mixer
Ingredients
- 16 oz fresh strawberries, washed, cut into bite size pieces and freeze over-night or semi-freeze for 1 hour (divided)
- 1 (3oz) box strawberry jello powder
- 1 1/4 cups hot water
- 2 (8oz) containers frozen cool whip, thawed (divided)
NOTE: you can replace the prepared cool whip with homemade whipped topping (whisk together 8oz heavy whipping cream, 2 TBS powdered sugar and 1tsp vanilla extract until soft peaks form)
- 1 (13oz) prepared angel food cake (found in bakery section of grocery store. (OR you can make your own.)
Instructions
- Cut cake into 1-2 inch cubes and set a side in a bowl.
- In a separate large bowl add 1 1/4 cup hot water and sprinkle strawberry jello powder over water. Whisk for 1 minute. Add in 8oz of frozen or semi frozen strawberries and stir to combine. (The cold strawberries will cool down the jello.)
- Into the prepared jello fold in 8oz thawed cool whip/whipped topping until combined. Slowly add in the cubed angel food cake and stir until all cubes of cake are coated.
- Pour the cake jello mixture into a 9 x 13 baking dish. (Try not to smash it all in.) Leave some texture. Dollop 8oz of cool whip or whipped topping all over the mixture. (NOTE: some pink will show through.) Sprinkle the rest of the 8oz of strawberries all over the cool whip/whipped topping.
- Cover with plastic wrap and place in refrigerator for at least 4 hours to overnight to allow the jello mixture to set up. Enjoy.