A favorite summer strawberry dessert at our house, cool and creamy Strawberry Angel Dessert is so refreshing on a hot day or evening. I'm continually on the hunt for easy strawberry desserts similar to this one - they are always a BIG hit with family and friends.
1angel food cake mixbaked according to pkg. directions, cooled and cut into 1-inch cubes, may use a purchased 12-14 oz. pre-baked angel food cake, if desired, works great
16oz.cream cheesesoftened, may use low-fat cream cheese
8oz.whipped topping or light whipped topping
1lb.box fresh strawberriescleaned, stemmed, and diced
2 - 3oz.pkgs. strawberry gelatinmay substitute sugar-free gelatin, if desired, it works great
1 1/2cupsboiling water
whipped topping or whipped creamfor serving, if desired
Evenly spread the angel food cake cubes over the bottom of a 10 1/2" x 14 1/2" glass casserole dish; reserve.
In a large mixing bowl, using an electric mixer, beat the cream cheese with the powdered sugar until very smooth.
Using a silicone spatula or large spoon, gently fold (don't beat) the whipped topping into the cream cheese mixture by hand; place the prepared mixture on top of the angel food cubes in the pan.
Use a long spreader or narrow spatula to spread the cream cheese mixture out evenly over the angel food cubes, press down as you work so that some of the cream cheese mixture gets down into the angel food chunks a bit. **You will feel as though you are squashing the cake cubes, but don't worry. Doing this step also ensures that the dessert will cut into nice servings and hold their shape well. In a single layer, sprinkle the diced strawberries over the cream cheese topping.
Meanwhile, combine both packets of strawberry gelation with the boiling water; whisking until all the gelatin is fully dissolved; add the cubed ice, stirring until the ice is melted and the gelatin has cooled and is starting to thicken slightly.
Using a ladle or measuring cup, slowly and gently pour the cooled gelatin mixture over the strawberries on top. As you add the gelatin, you will see that it slowly seeps down a bit into the dessert which is exactly what you want. Add the gelatin a little at a time - you may not need quite all of it since it can make your pan a bit too full sometimes.
Refrigerate the dessert over night or until very well chilled, at least 8-10 hours. Serve topped with whipped cream or more whipped topping, if desired.
Dessert is much better made the day ahead of serving so all the ingredients can meld and moisten together.