Strawberries Jello And Angel Cake Recipes

Steps:

• Mix Jell-O according to package directions. Fill the glasses between ¼ - ⅓ full (depending on how many servings you are making).
• Carefully place chopped strawberries on top of Jell-o and place glasses in the fridge 2-4 hours until completely set.
• While waiting, thinly slice angel food cake. Then, using either a cookie cutter or the top of a teacup, overlap 2 slices of cake and cut out circles that are just slightly smaller than the serving glasses (so that the cake creates a good snug fit).
• Mix together yogurt with ½ - 1 cup (245 ml) whipped cream. Then, place in the fridge until you are ready to assemble trifles.
• Melt Hershey's chocolate chips in a Ziploc bag in the microwave for 30 seconds (knead bag every 10 seconds). Cut off a tiny corner of the bag and draw shapes onto wax paper. Set wax paper in the freezer for 20 minutes to harden.
• When Jell-o glasses are set, remove them from the fridge. Top Jell-o with the cutout cake slices, then top with a good dollop or two of the whipped yogurt mixture.
• Add your garnishes of whole strawberries, chocolate shapes, and chopped pistachios and serve.
• Enjoy!

Steps:

• In a large bowl big enough to hold a whole angel food cake inside, mix jello according to directions, MINUS 1/2 cup of cold water, until all jello is completely dissolved. Pour strawberries into jello. Place cake upside down into bowl, pushing down into jello/strawberries mixture, holding down with your hands for a few minutes, giving the cake a little time to absorb some of the liquid. Take something heavy enough to hold down cake almost completely in jello and place on top of cake in bowl. I usually use a few heavy plates that fit inside the top of the bowl well, about the size of the cake. Or if your bowl has a tight fitting lid that will hold your cake down in the jello, use that. Refrigerate until firmly set, I refrigerate mine until the next day. To release cake, fill sink with warm water, hold bowl down in water, making sure not to let it get in the bowl, for about 1 minute. Place large plate over top of bowl and invert, hold for a few seconds, if cake doesn't fall to plate, hold in water a few more seconds, repeat until cake falls out onto plate when inverted. Serve with whipped cream if desired.

Steps:

• Place cake on serving plate. Cut 3/4-inch-thick horizontal slice from top of cake; set aside. With small knife, cut 1-inch-wide and 1-inch-deep tunnel inside center of cake, being careful to not cut through to bottom or sides of cake. Remove and save cutout for snacking or other use.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add enough cold water to ice to measure 3/4 cup; stir into gelatin until ice is completely melted. Remove 1/2 cup gelatin; place in separate medium bowl. Add COOL WHIP; whisk until blended. Refrigerate 10 to 15 min. or until thick enough to spread. Meanwhile, refrigerate remaining plain gelatin 5 to 10 min. or until thickened.
• Stir 3/4 cup strawberries into thickened plain gelatin; spoon into tunnel of cake. Replace top of cake. Frost cake with COOL WHIP mixture. Garnish with remaining strawberries before serving.

Steps:

• Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1 hour or until slightly thickened.
• Meanwhile, slice enough strawberries to measure 1/2 cup; coarsely chop remaining strawberries. Refrigerate until ready to use.
• Beat gelatin with mixer on high speed 6 min. or until foamy. Add COOL WHIP; beat on low speed just until blended. Stir in cake cubes and chopped strawberries.
• Spoon into 9-inch springform pan.
• Refrigerate 3 hours or until firm.
• Run knife around rim of pan to loosen dessert just before serving. Remove rim. Top dessert with sliced strawberries.

Steps:

• 1. Prepare angel food cake according to package directions and let cool completely.
• 2. Tear up angel food cake and lay in bottom of 9X13 pan.
• 3. Make Jello according to directions.
• 4. Add cut up strawberries to jello and pour mixture over cake.
• 5. Put in fridge until jello thickens.

Steps:

• In a large mixing bowl that can be sealed, dissolve jello in boiling water. Add frozen strawberries that have been thawed, and stir until well blended. Turn Angel Food cake upside down and push down in the jello mixture. Cover with lid and seal tightly. Turn bowl upside down two or three times to distribute the strawberries. Turn right side up and push cake down in the jello one more time. Place in the refrigerator until jello has set, approximately 4 hours or overnight. Check after thirty minutes to make sure the cake is submerged in the jello. (Sometimes I have to lay a plate on top to get it to submerge.) Set out on the counter for a few minutes to reach room temperature. Invert cake on a serving platter. Frost with whipped cream or cool whip and serve immediately. Store leftover cake in the refrigerator. Notes: If you do not have a big enough bowl with a seal, you can use a large bowl and place a plate on top of the cake and seal with a plastic wrap or foil. This cake can be made with a sugar free angel food cake, sugar free jello, and unsweetened strawberries.

Steps:

• Break angel cake into small pieces.
• Dissolve jello in 1 1/4 cups boiling water.
• Add strawberries and juices.
• Stir, and allow to cool.
• Fold in whipped cream.
• Pour over angel cake pieces and stir to combine.
• Pour into 2-piece angel food pan (or bundt pan).
• Refrigerate till firm.
• Remove sides of pan, put onto serving platter and cut as you would a cake.
• Serve with dollops of whipped cream and strawberries.

Steps:

• In a large mixing bowl, mix together flavored gelatin with boiling water and stir until dissolved. Stir in cold water and frozen strawberries. Chill until slightly thickened to the consistency of egg whites. If adding lots of frozen strawberries, it may reach this stage while stirring.
• Cut cake into cubes, or just rip it into bite size chunks and trim off the dark brown edges. Gently fold in frozen whipped topping and cake into the strawberry mixture. Chill until set. Decorate top with any extra topping and strawberries.

Steps:

• First, let the strawberries and Cool Whip rest on the counter. The strawberries will mix with the Jell-o better if they're not rock hard, and the Cool Whip will incorporate better if it's a little soft.
• Slice the angel food cake into 1/2 to 1-inch pieces using a serrated knife, and spread half of the angel food cake pieces on the bottom of the 9×13 inch dish. (Or a fun glass dish like a trifle bowl.)
• Bring two cups of water to a boil. In a large mixing bowl, combine the water and Jell-o powder. Stir until fully combined.
• Then, add the frozen strawberries and stir, breaking up the chunks until they have melted. Fold the Cool Whip a few dollops at a time into the strawberry mixture, stirring gently to combine without deflating the dessert. Again, you can leave it a little less than uniformly combined, but you want it well-mixed.
• Spread half the mixture over the cake. Add the remaining cake, then cover with the remaining mix. Spread to ensure the cake is fully covered.
• Alternatively, you can combine all the cake and mix in a large bowl. You may prefer this method if you're serving the dessert in a trifle or glass bowl.
• Chill in the fridge four hours or overnight. If the cake feels wet or jiggles, it's not set.
• To glam it up, you can cover the chilled cake with Cool Whip, or garnish or decorate the top with sliced strawberries.