Summertime Gelatin Recipe
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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
:bundt pan, saucepan
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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