Strawberry Cream Cake

Ingredients

• 1 (3 ounce) box strawberry Jell-O
• 1 cup boiling water
• 1 tablespoon fresh lemon juice
• 2 tablespoons granulated sugar
• 1 small package frozen strawberries in syrup
• 3/4 cup heavy cream, whipped (or 1 large container Cool Whip, softened)
• 1 angel food cake, torn into small chunks
• Cool Whip, for frosting (or more sweetened heavy cream, whipped)

Instructions

1. Dissolve Jell-O in boiling water.
2. Stir in lemon juice, sugar and frozen strawberries in syrup (being frozen, helps the Jell-O begin to set up). Stir until strawberries are thawed, and broken apart.
3. Refrigerate until thick and syrupy.
4. Fold in the whipped cream or Cool Whip.
5. Place cake pieces evenly in a 9 x 13 inch pan. Pour strawberry mixture, evenly, over cake pieces. Cover with aluminum foil, and chill overnight.
6. Frost with slightly sweetened whipped cream or Cool Whip.