Appealing Light Berry Jello Cake
Serving Size / Yield
- 1 store-bought ready-made angel food cake
- one 2-lb. container fresh strawberries
- 16 oz. fresh blueberries
- 1 lg. pkg. sugar-free instant strawberry Jello
- 3 1/2 C. water
- fat free/sugar free Cool Whip
Wash strawberries and blueberries and pat dry. Remove green strawberry top and thinly slice the strawberries. Vertically slice the angel food cake in quarters. Then, laying each quarter cake on its side, very thinly slice the cake. You should get about 8 slices out of each quarter cake.
Take one disposable foil casserole dish, about ten inches in diameter and 8 inches deep, or a bowl of similar size. Put one layer of cake on bottom of dish. Next, add a layer of sliced strawberries and then a layer of blueberries. Complete this process. You should finish with a final layer of the cake slices.
In saucepan, heat 1 3/4 cups water on high until boiling. Add the package of Jello, stirring with a wire whisk until blended. Remove from heat and stir in 1 3/4 cups cold water. (Please note that this is a total of 1/2 less water than Jello usually calls for.) Slowly and carefully pour the jello mixture all over the cake. Chill in refrigerator at least 4 hours. Slice and serve topped with cool whip.