-----googlescript--->

|
|
Slice angel food cake & cover the bottom of a 9x12-inch pan. Mix instant
pudding with milk. Add vanilla ice cream & beat until smooth. Pour this
over cake. Dissolve strawberry gelatin in 1 cup hot water. Let cool
slightly & add frozen strawberries. Mix well & pour over vanilla mixture.
Top with layer of whipped topping. Refrigerate overnight.
JENNIE CAMPBELL
Ingredients:1/2 Angel food cake Serves:8 Servings |