Wellman Strawberry Jello Cake
Wellman Strawberry Jello Cake
1 large & 1 small (or 2 large- depends on how much cake you want) boxes of Strawberry and/or Raspberry Jello
2-3 round/bundt sponge cakes, or 3-4 loaf-shaped
3-4 containers Frozen strawberries with sugar, approximately 12-16 oz containers- depends on your personal preference- partially thawed
½ -1 gallon vanilla ice cream-any kind of vanilla should work (but I’ve never tried sugar free or fro-yo)
Cool whip or homemade whipped cream-whatever kind you prefer, enough to frost the amount of cake(s) you’re making
Fresh strawberries for garnish, optional
We usually use bundt pans, but you can use just about any shaped pan you like. Mama San tried cupcake pans-but the cupcake papers got pretty soggy and wanted to fall apart.
Tear cake into big bite-sized pieces and set aside.
Boil water -whatever amount is called for on the jello boxes you’re using.
In a large mixing bowl-I use metal, so it won’t melt.
Pour the boiling water over the jello, gently stir for ~2 minutes to dissolve the gelatin powder.
Scraping a medium to large spoon over the ice cream, stir them into the jello mix
Alternately add in the strawberries
Stir and mix until the ice cream is blended into the jello, and there are no longer frozen strawberry chunks in the mix. And until the mixture is getting pretty thick.
If you’re using bundt pan(s) fill with the torn up sponge cake about halfway, pour the mixture over it until it’s soaked in and covers the cake, then fill the pan the rest of the way with the cake and the jello mixture, same as previous step
Refrigerate until set.
Immerse the pane in warm/hot water to loosen/unmold-
Put it on whatever plate/platter you’re using to serve it on and frost with whipped cream.
Enjoy!