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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I found this recipe in Kraft's 'What's Cooking' magazine. I made it tonight and it was a real hit. The original recipe suggests four different jello and fruit combinations: strawberry jello with chopped fresh strawberries, orange jello with canned drained mandarin oranges, lemon jello with fresh blueberries, or lime jello with fresh raspberries. Ingredients:
1 (284 g) prepared angel food cake |
1/2 cup boiling water |
1 1/2 cups thawed cool whip topping |
1 (85 g) package gelatin powder (strawberry, orange, lemon or lime) |
1 cup fresh strawberries or 1 cup fresh blueberries or 1 cup fresh raspberries or 1 (10 ounce) can mandarin oranges, drained, divided |
1/2 cup ice cube |
cold water, to fill to 3/4 cups |
Directions:
1. Place cake on serving plate and cut a slice off the top 3/4 inches thick.
2. Cut a trench or tunnel 1 inch wide and 1 inch deep around the center interior of the cake, making sure not to cut through the bottom.
3. Remove the cake cutout.
4. Stir water into the jello powder until powder is completely dissolved.
5. Add enough cold water to 1/2 cup ice cubes to fill to 3/4 cups and stir into jello mixture until ice cubes are completely melted.
6. Set aside 1/2 cup of jello mixture in medium bowl.
7. Add the Cool Whip and stir with a wire whisk until well blended.
8. Cool in the fridge for 10- 15 minutes or until thick enough to spread.
9. Refrigerate remaining jello mixture until thickened (5- 10 minutes, but it took me longer than that).
10. Stir in 3/4 cups of the fruit and spoon into the tunnel in the cake.
11. Replace the top of the cake and frost the entire cake with the Cool Whip and jello mixture.
12. Garnish the top of the cake with the remaining 1/4 cup of the fruit.
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