 | | Directions |
- LIghtly oil or use cooking spray to lightly coat the inside of the bundt pan.
- Boil 3 cups of water in a saucepan, dissolve gelatin in the boiling water. Add cold water; let cool approximately 10 minutes.
- Arrange all of the peaches in the bottom of the bundt pan.
- Carefully pour 1 1/2 cups of the gelatin mixture over the peaches.
- Brush the outer crumb layer off the angel food cake and place top side down over the gelatin, slightly pressing down.
- Spoon strawberries around the sides of cake.
- Pour remaining gelatin over cake.
- Place a plate over the top of the pan to help keep the cake down into the mixture.
- Chill until gelatin is firm, approximately 1-2 hours.
- Remove the dinner plate and place serving plate over the top of the bundt pan, flip to unmold.
- Serve with whipped topping if desired.
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Prep Time: 45 minutes
Cook Time: 5 minutes
Container: bundt pan, saucepan
Serving Size: 1 slice
|  | | Ingredients | | - | | 9 ounces (3 packages) strawberry gelatin |
| - | | 3 cups boiling water |
| - | | 2 cups cold water |
| - | | 30 ounces canned peaches - cubed |
| - | | 1 pound fresh strawberries - sliced |
| - | | 12 ounces prepared angel food cake - 8 inch round |
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