Continuing with recipes my mom contributed to the Friendship Circle Cookbook, Westminster Presbyterian Church, Clovis, NM, 1973
I must have asked Mom to make this dessert a lot, because I remember her making it for me when I was a little older – maybe home from college on break – and her making reference to it being my favorite.
When I made it as an adult, I realized my tastebuds had undergone a transition and I found it a little too sweet. (Must have been around the time I stopped adding any sweetening to my tea!) I still make it in the spring or summer and enjoy it.
Not making it today, though, as I am waaay behind on too many things. And I happen to have a picture I took years ago when I thought about making a family cookbook.
The picture doesn’t really do it justice. If you are skilled, you can get servings out of the pan in a nice square.
Daughter in picture is now 21. That’s how long ago I started that project.
3 packages (3 ounce) strawberry jello
2 cups hot water
1 quart vanilla ice cream
2 large or 3 small boxes frozen strawberries, thawed
1 angel food cake
Break angel food cake into small pieces and fill bottom of 9 x 13 cake pan. Mix jello with hot water. Stir until dissolved. Let cool. Add vanilla ice cream and stir until the ice cream is melted. Add thawed strawberries. Mix and pour into cake pan. Let set several hours or overnight in refrigerator.