"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 loaf of angel food cake 3 small packs of Strawberry jello 2 c. boiling water 2 boxes of frozen Strawberrys
In a blender, whip jello, water and Strawberrys until the texture is foamy. Break apart the angel food cake into golf ball size pieces and place in a bowl. Pour the jello mixture over the angel food cake and stir. Chill 2-3 hours before serving. Optional to top with Cool Whip.
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