Is it a cake? Is it a Jell-O mold? We may never know. But we do know it’s a delightfully light strawberry shortcake dessert that is super easy to make and tastes good, too.

Ingredients

　　1 (6-ounce) box strawberry gelatin

　　1 cup boiling water

　　30 ounces frozen strawberries, thawed

　　16 ounces whipped topping

　　1 (1-pound) prepared angel food cake

　　Place the gelatin in a large bowl, add the boiling water, and stir for 2 minutes, or until completely dissolved. Cut the strawberries in quarters and add to the gelatin. Add the whipped topping and stir until combined. Tear the angel food cake into 1- to 2-inch pieces and place half of them in the bottom of a 9 by 13-inch baking pan. Spread half of the strawberry mixture over the cake and repeat with a second layer of cake and strawberries. Refrigerate for at least 2 hours before serving. Cut into squares and place on small serving plates.

　　College Cooking