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The original recipe came from my Aunt Margaret in Burbank. The topping was made by dissolving a packet of Knox gelatin in 1/2 cup milk, allow to set and then fold it into a pint of whipped heavy cream. I have substituted an 8 oz container of lite Cool Whip, which makes this cake a relatively low calorie treat and a whole lot easier. Cooking time is actually time that fruit stands before folding into whipped topping. If you use a store bought angel cake, there is no baking involved!
Units: US | Metric
Serving Size: 1 (153 g)
Servings Per Recipe: 10