Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 12 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 13 oz Angel food cake
- 9 oz Strawberry gelatin powder
- 3 c Boiling water
- 2 c Cold water
- 34 oz Fruit cocktail in syrup,
Preparation
Dissolve gelatin in boiling water. Add cold water. Spread 1 cup fruit cocktail in bottom of 12-cup fluted pan. Pour in 1 1/2 cups gelatin mixture. Brush crumbs off cake and place topside down, over fruit and gelatin, pressing down lightly. Spoon remaining fruit cocktail around side of cake. Pour remaining gelatin over cake. Chill until firm, four hours. Unmold and serve. Per serving: 220 Calories; less than one gram Fat (1% calories from fat); 4g Protein; 53g Carbohydrate; 0mg Cholesterol; 91mg Sodium Recipe by: Over 200 Ways To Use Your Bundt Pans Posted to MC-Recipe Digest V1 #614 by matejka@bga.com (Anita A. Matejka) on May 17, 1997
