Step 1

Mix the angel food cake according to package directions and bake in two 9 inch round pans.

Step 2

Now these cakes are tricky to get out of the pan, so follow the directions on the box for cooling.

Step 3

Or turn them upside down on cooling racks, and cool in the pan for an hour. Then take a butter knife and loosen all around between the pan and the cake.

Step 4

Shake cake gently out of the pan.

Step 5

Mine weren’t perfect, but the topping covers a multitude of imperfections.

Step 6

When the cake is cool, mix together the thawed cool whip and jello.

Step 7

Put a small layer of topping on the cake dish, and then lay your first layer on top of it.

Step 8

Then put a layer of the topping on top of that.

Step 9

Lay the second layer on, and then cover the whole cake with the rest of the topping mixture.

Step 10

Chill well ( I even put mine in the freezer for a little while).

Step 11

Slice and serve.

Step 12

Store in the refrigerator or freezer.