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Summertime Gelatin Recipe

Servings: 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
Container: bundt pan, saucepan
Directions
PREP
45 mins
COOK
5 mins
READY IN
45 mins
  • 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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