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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Strawberry Floating Cake Recipe

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This recipe for Strawberry Floating Cake is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box any flavor cake mix
1 (6-oz.) box strawberry Jello
1 can sweetened condensed milk
2 (24-oz.) containers frozen strawberries
1 (8-oz.) container Cool Whip
Directions:
Directions:
Bake cake as directed in 3 round pans; cool completely. Stir together Jell-o, strawberries and sweetened condensed milk. Layer cake in a punch bowl with Cool Whip. Between each layer pour Jello mixture over top and give bowl a little shake. Cake will float. Refrigerate.

You can also use an angel food cake cut into 3 layers for a No Bake Strawberry Floating Cake. You can also use 2 lg. cans of mandarin oranges with orange Jello, frozen blueberries with blue raspberry Jello or 2 lg. cans crushed pineapple with Island Pineapple Jello. Frozen coconut can also be added to the pineapple version.
Personal Notes:
Personal Notes:
Diane is the wife of Michael Hollenshead and daughter-in-law of Bobby Ray and Geneva (Andrews) Hollenshead.

 

 

 

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