Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575
Contributed by: Lois Ware
1 small angel food cake
1 cup sweet milk
1 pint vanilla ice cream
1 package of instant vanilla pudding (3 1/2 ounces)
1 package of strawberry gelatin (3 ounce)
1 cup hot water
4 ice cubes
1 quart fresh strawberries, sliced, sprinkled with sugar
1 large container or whipped topping
1 can coconut (optional)
Break cake into the bottom of a 9- by 13-inch pan.
Combine milk, ice cream and pudding in bowl, and beat for one minute. Pour mixture over the cake and let set in the refrigerator.
Dissolve gelatin in hot water. Let the gelatin cool some and then stir in ice cubes. Pour over mixture and put strawberries on top and place in refrigerator.
Before serving, cover top of cake with whipped topping and sprinkle with coconut.
(This recipe was contributed as part of a "Cook of the Week" feature.)