Strawberry Jell O And Angel Food Cake Recipe By Tasty

STRAWBERRY JELL-O AND ANGEL FOOD CAKE RECIPE BY TASTY

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!

NO-BAKE STRAWBERRY ANGEL FOOD CAKE WITH WHIPPED CREAM

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.