Strawberry Shortcake Fluff
1 pound frozen strawberries
8 oz. container of whipped topping
3 oz. box of strawberry jello
1 1/4 cups water
1 angel food cake
Pour 1 1/4 cups boiling water into the jello and stir until dissolved. Add the frozen strawberries and allow mixture to chill slightly. Then stir in the whipped topping. Cut cake into bite size pieces and add it to the jello mixture and stir until all the cake is coated. Cover and chill in the refrigerator for 4 hours.
For a video tutorial visit my YouTube channel.