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Berry Bavarian Crown
1 3-oz pkg. strawberry gelatin
2 10-oz packages frozen strawberries
2 C whipping cream, whipped
1 10-inch angel food cake
1 T cornstarch
3 drops of red food coloring
1 t soft butter
Dissolve gelatin in 1 C boiling water; add � C cold water. Chill until gelatin is partially congealed. Thaw and drain strawberries, reserving 1 C strawberry syrup. Whip gelatin until fluffy; fold in strawberries and whipped cream. Trim crust from cake; tear cake into small pieces. Alternate layers of gelatin mixture and cake pieces in 10-inch tube pan; chill until firm. Blend small amount of reserved strawberry syrup and cornstarch in saucepan. Add remaining reserved syrup; cook, stirring, until clear and thickened. Remove from heat; stir in food coloring and butter. Unmold dessert; drizzle sauce over top.
Yield: 12 servings
Cookbook: The Illustrated Encyclopedia of American Cooking
Typed By: Susan