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Mom's Best Recipes Volume I

Mom's Best Recipes Volume I

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Publicado porChuck McNevich
A collection of Shirley McNevich's best recipes, as well as those of family and friends. Index in the last few pages.
A collection of Shirley McNevich's best recipes, as well as those of family and friends. Index in the last few pages.

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Categories:Types, Recipes/Menus
Published by: Chuck McNevich on Mar 07, 2007
Copyright:Attribution Non-commercial

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02/25/2015

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(by Aunt Betty [Herman] Arnold)

1 - 6oz. package strawberry Jell-O
1 cup boiling water; 1 cup white sugar
2 - 10 oz. packages frozen strawberries; 1 - 8oz. Cool Whip
1 - 4oz. Cool Whip
1 box mix of Duncan Hines angelfood cake baked to directions on the box
1 - 7oz. package Baker's Coconut

Bake angelfood cake according to box directions and let cool. Pour box of Jell-O into
a 9 x 13 x 2 cake pan. Add boiling water and sugar. Stir until dissolved. Add
strawberries (partially thawed) and stir. Let it cool and then refrigerate until it starts to
gel (about an hour). Remove from refrigerator. Take the angelfood cake that you
baked from the box mix and break it into walnut-sized pieces. Combine the cake
pieces and the 8oz. container of Cool Whip, stirring by hand with a spoon. Pour the
cake/Cool Whip mixture evenly over the Jell-O/strawberries. Spread the remaining 4
oz. container of Cool Whip over the top of the cake (like you are icing it). Sprinkle
coconut over the top. Add sliced fresh strawberries to the top if you wish.
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