Angel Strawberry Bavarian

1 pkg angel Food Cake Mix or store bought
1 (10 oz) pkg frozen sweetened sliced strawberries
1 (3 oz) pkg strawberry gelatin
1 cup boiling water
2 (8 oz) containers non-dairy whipped topping
4 fresh strawberries

Preheat oven to 375 F. Prepare, bake and cool cake as directed
on package. Cut cake into 1-inch cubes.
Drain thawed strawberries, reserving juice. Combine gelatin and
boiling water in small bowl. Stir until gelatin is dissolved. Add
enough water to strawberry juice to measure 1 cup; stir into gelatin.
Refrigerate until gelatin is slightly thickened. Beat gelatin until
foamy.
Fold together 1 container whipped topping, gelatin and strawberries.
Alternate layers of cake cubes and strawberry mixture into 10-inch
tube pan. Press lightly. Cover and refrigerate 4 hours. Unmold cake
onto serving plate. Frost sides and top of cake with remaining
whipped topping. Refrigerate until ready to serve. Garnish with fresh
strawberries

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