Summer Cooler Cake
Yield
10 servingsPrep
20 minCook
0 minReady
20 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 13 | ozs |
angel food cake
|
*
|
| 9 | ozs |
gelatin, unflavored
strawberry |
*
|
| 3 | cups |
water
boiling |
|
| 2 | cups |
water
cold |
|
| 34 | ozs |
fruit cocktail
in syrup, drained |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 13 | ozs |
angel food cake
|
*
|
| 9 | ozs |
gelatin, unflavored
strawberry |
*
|
| 7.1E+2 | ml |
water
boiling |
|
| 473 | ml |
water
cold |
|
| 34 | ozs |
fruit cocktail
in syrup, drained |
* |
Directions
Dissolve gelatin in boiling water.
Add cold water. Spread 1 cup fruit cocktail in bottom of 12-cup fluted pan. Pour in 1½ 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.
