It turns out that the tastiest desserts aren’t necessarily the prettiest, but you knew that already, didn’t you? If you’re going to go ahead and judge a cake by its outward appearance — maybe by its smooth frosting, or piped flowers, or delicate chocolate drizzle — then this probably isn’t the cake for you. However, if you’re going to judge a cake by it’s actual merits — by its irresistible flavor, by the ease of its preparation, by the nostalgic comfort it provides — well then, you’ve just found the cake of your dreams.
1 store-bought angel food cake, cut into cubes
1 (6.0 oz.) package strawberry jello
2 cups boiling water
1 (8 oz.) container frozen whipped topping, thawed
1 (16 oz.) package frozen strawberries in juice, thawed
Take half of cubed angel food cake and place in an even layer in a 9×13-inch baking dish.
In a large bowl, whisk boiling water into strawberry jello mix, stirring for 1-2 minutes, or until sugar dissolves, then stir in strawberries and juices.
Working in spoonfuls, drop frozen whipped topping into strawberry jello mixture, stirring until it’s incorporated.
Pour or spoon 1/2 of jello mixture on top of angel food cake in 9×13-inch dish, then repeat with another layer of angel food cake and remaining jello mixture.
Place baking dish in oven and refrigerate for at least 2-3 hours, or until set.
When ready to serve, slice or scoop onto serving plates or bowls and enjoy.
Recipe adapted from Cupcakes and Cutlery.