1 round angel food cake
2 1/2 c. boiling water
2 3 oz. pkgs. strawberry Jello
1 10 oz. pkg frozen sliced strawberries
1/8 tsp. salt
2 tsp. lemon juice
1 pt. vanilla ice cream
1 pt. fresh strawberries
1/2 pt. heavy cream or 1 2 oz. pkg dessert topping mix.
Mold this dessert in the bowl in which you mix your ingredients. To find right size, turn cake upside down in bowl–it should fit loosely. (Try a 3 qt. size)
Measure boiling water into bowl; add Jello. Stir to dissolve.
Add frozen berries, salt and lemon juice. Break apart with fork or spoon as it thaws.
Add ice cream; break apart. Stir, blending into mixture as it melts.
In a matter of minutes the gelatin mixture will start to thicken. Push cake upside down into middle of mixture. Lay a piece of waxed paper over top. Place small plate over cake; then put a light weight on plate. Chill. Remove weight when gelatin sets (about 15 minutes).
To unmold, set bowl in hot water 2 or 3 minutes. Run spatula around side; invert on serving plate.
Garnish entire mold with topping and fresh berries. Or cut into wedges and serve wedges on individual plates with topping and fresh berries. Makes 10 to 12 servings.
Note: Use just enough weight to keep the cake immersed; overweighting will make it too compact.