Strawberry Mousse Cake ( Jeff’s Pink Cake)

2 Pkgs of, 3 oz strawberry jello
1 1/2 cups boiling water
15 oz pkg frozen strawberries
1 pint whipping cream
1 large angel food cake ( store bought)

Dissolve jello in water. Add partially-thawed berries, and dissolve completely.
In a small mixing bowl, beat whipping cream. Add to jello mixture. Break up cakes into pieces.
Place a layer of cake in the bottom of a 10 inch spring form pan. Cover with 1/3 of the jello mixture, repeat twice more, ending with jello mixture.
Important- Refridgerate Overnight
Easy and Delicious.

You do not have to wait for jello to set before adding the whipped cream.