In large bowl, mix gelatin and boiling water
until gelatin is completely dissolved. In 2-
cup measuring cup, mix reserved pineapple
liquid and enough cold water to make 2 cups.
Stir into gelatin mixture. Refrigerate until
thickened but not set, about 45 minutes.
Stir pineapple into thickened gelatin mixture.
With rubber spatula, fold in 3 cups of the whipped
topping.
Tear angel food cake into 1-inch pieces,
placing half of the pieces in ungreased 13x9-
inch (3-quart) glass baking dish. Spoon half
of gelatin mixture evenly over cake pieces.
Repeat layers. Cover tightly with plastic
wrap; refrigerate until set, about 1 hour.
Cut dessert into serving pieces; place on dessert
plates. Top each with about 2 Tbsp. strawberries
and about 1 Tbsp. remaining whipped topping.
Originally Submitted
5/19/2016
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