Strawberry Angel Bavarian

Ingredients

• Duncan Hines Angel Food Cake Mix

• 10 oz. sweetened, frozen, sliced strawberries, thawed

• 4 serving size strawberry Jell-O

• 1 cup boiling water

• 2½ cup chilled whipping cream

• 2½  Tbs. powdered sugar

• ¾ tsp. vanilla extract

• fresh strawberries for garnish (optional)

Preparation

Prepare cake following package instructions.  Cut cooled cake into 1 inch cubes.  Drain thawed strawberries, reserving juice.  Combine Jell-O and boiling water in small bowl.  Stir until Jell-O is dissolved.  Add enough water to strawberry juice to measure 1 cup.  Stir into Jell-O.  Refrigerate until Jell-O is slightly thickened.  Beat Jell-O until foamy.  Beat 1 cup whipping cream until stiff peaks form in large bowl.  Fold into Jell-O along with strawberries.  Alternate layers of cake cubes and strawberry mixture in 10 inch tube pan.  Press lightly.  Cover.  Refrigerate overnight.  Unmold cake onto serving plate.  Beat remaining 1½ cup whipping cream, powdered sugar and vanilla extract until stiff peaks form.  Frost sides and top of cake.  Garnish with strawberries.  Refrigerate until ready to serve.