A delightful and easy-to-make dessert featuring strawberries and cream in a beautiful mold.
Break the angel food cake into bite-sized pieces and set aside.
Use a serrated knife for cleaner cuts when breaking the cake.
Dissolve the strawberry-flavored gelatin in the boiling water in a mixing bowl.
Stir continuously to ensure the gelatin fully dissolves.
Add the frozen strawberries to the gelatin mixture and stir until combined. Allow the mixture to cool to room temperature.
Place the bowl in a larger bowl of ice water to speed up the cooling process.
Fold the light whipped topping into the cooled gelatin mixture gently until fully incorporated.
Use a folding motion to maintain the fluffiness of the whipped topping.
Layer the angel food cake pieces in the mold pan and pour the gelatin mixture over them evenly.
Tap the mold gently on the counter to remove air bubbles.
Refrigerate the mold for at least 4 hours or until firm.
Cover the mold with plastic wrap to prevent it from absorbing fridge odors.
Once set, remove the mold from the refrigerator, invert it onto a serving platter, and gently release the dessert.
Run a warm cloth around the mold to help release the dessert easily.
Serve slices with additional whipped topping and fresh strawberries if desired.
Garnish with mint leaves for a touch of color and freshness.
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