What's For Dessert?

I was going to post this blog the week of April vacation but then the Boston Marathan Bombing hit and I just couldn't bring myself to blog about dessert or anything for that matter. It was the furthest thing from my mind. Just want to say thank you to all the Law Enforcement, Fire Department, EMT's, Doctors, Nurses, volunteers, first responders and ordinary citizens on that day that helped out. My heart goes out to all the victims and their families. 

Here is a recipe that goes back over 20 years ago, probably even further.  I was first introduced to this recipe down the cape in the late 80's. My inlaws had a home down there and we spent countless weekends down there. Great memories, great times. My mother in law didn't enterain a lot, but when she did, this dessert usually graced her table and believe me it didn't disappoint. 

It's Strawberry Jello Mold and that's what's for dessert.  It so refreshing, easy to make, very few ingredients but oh so good.  This past Easter I decided to make it for one of my desserts.  It's easy to prepare, can be made the day ahead and is also very pretty that you don't want to cut into, but you will, as it's that good.  I shared this recipe with my good friend Sarah (as she was traveling out of state and wanted something that would be fast and easy to prepare once she got to her family) she too decided to make it for dessert for Easter.  Well she got distracted and instead of putting it in a bundt pan, put it in a trifle bowl. Well the mistake was fine, as it worked out just as good. Instead of slicing it, they scooped it out and they all loved it, so this gives you a second option to serve it. Thanks Sarah. 

Strawberry Jello Mold (mold never sounds good but that's what it is)

• Ingredients:
• 2 small packages of Strawberry Jello
• 1 Package Frozen Strawberries in syrup (thawed)
• 1 Prepared store bought Angel Food Cake
• 1 Pint Whipping Cream (Whipped)
• (don not use cool whip)**************

Directions: Spray a Bundt pan with Pam and set aside.  In a large bowl, dissolve the 2 packages of Jello in 2 Cups of HOT tap Water, stir to dissolve. Add the frozen thawed strawberries, stir and then place bowl in refrigerator for about 30-40 mins till almost set. Can be a little jiggly, it's okay as it will reset when you add the remaining ingredients.   Meanwhile whip the whipping cream and cut up or tear with your hands the entire angel food cake. Remove the jello/strawberry mixture add the cake and the whipping cream till blended and incorporated.  Pour the mixture into the bundt pan and back in the fridge over night.  To unmold, run a knife along the edges and flip onto a plate/platter or you can dip the bottom of the pan in warm water, but the knife usually gets it to flop out.

Hope you enjoy.