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    Summer Cooler Cake

    Source of Recipe


    List of Ingredients

    Summer Cooler Cake

    13 ounce angel food cake

    9 ounces strawberry gelatin powder

    3 cups boiling water

    2 cups cold water

    34 ounces fruit cocktail in syrup; drained


    Dissolve gelatin in boiling water. Add cold water. Spread 1 cup fruit cocktail in bottom of 12 cup fluted pan. Pour in 1 1/2 cups gelatin mixture. Brush crumbs off cake and place top side down, over fruit and gelatin, pressing down lightly. Spoon remaining fruit cocktail around side of cake. Pour remaining gelatin over cake. Chill until firm, about 4 hours. Unmold and serve.




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