Added to shopping list. Go to shopping list.
Ingredients6 h 15 m servings 307 cals
Original recipe yields 12 servings
- Preheat oven to 375 degrees F (175 degrees C). Prepare, bake and cool cake as directed on package. Cut cake into 1-inch cubes.
- Drain thawed strawberries, reserving juice. Combine gelatin and boiling water in small bowl. Stir until gelatin is dissolved. Add enough water to strawberry juice to measure 1 cup; stir into gelatin. Refrigerate until gelatin is slightly thickened. Beat gelatin until foamy.
- Fold together 1 container whipped topping, gelatin and strawberries.
- Alternate layers of cake cubes and strawberry mixture into 10-inch tube pan. Press lightly. Cover and refrigerate 4 hours. Unmold cake onto serving plate. Frost sides and top of cake with remaining whipped topping. Refrigerate until ready to serve. Garnish with fresh strawberries and mint leaves.
Per Serving: 307 calories; 9.6 g fat; 51.9 g carbohydrates; 4.2 g protein; 0 mg cholesterol; 316 mg sodium. Full nutrition
ReviewsRead all reviews 3
This was heavenly! It was cool and sweet...perfect for after a weekend BBQ. It was eaten so fast that I didn't have time to take a photo. Well worth the effort.