1 (5 oz) box strawberry gelatin

1 (5 oz) box lime gelatin

1 (16 oz) container whip topping (fat free)

1 angel food cake

cookie cutters (optional)



  1. Make gelatin as directed on boxes in separate baking dishes.  Refrigerate as directed.
  2. Cut/tear off the brown edges of angel food cake.   Cut cake into small, bite-size pieces.  Set aside.
  3. If using cookie cutters for a specific holiday, cut out 1-2 small designs from jelled gelatin to use on top for decoration.  Set gelatin decorations aside.  Cut remaining gelatin into small cubes.
  4. In a trifle/tall glass bowl, create a bottom layer using some of the red cubed gelatin.
  5. Add a layer of whip topping, covering the red gelatin.
  6. Cover whip topping, using some of the green gelatin.
  7. Add another layer of whip topping covering green gelatin.
  8. Then add a layer of cubed angel food cake.
  9.  Add another layer of whip topping covering angel food cake.
  10. Repeat the same gelatin /whip topping layering until top is reached.  The top layer should consist of whip topping.
  11. Place holiday gelatin shapes in the center on top.  Use any remaining gelatin cubes to decorate around the edge.
  12. Refrigerate.   Serves 8-10.


gelatin colors for the seasons:
January – blue or blue and purple

February – pink and red

March / April / May – any spring colors

including blue, yellow, purple, pink, or green

June – yellow and blue

July – red and blue

August / September – yellow and blue

October / November – orange, yellow, red, or green

December – red and green



Original Ingredient:

Replace With:


any flavor gelatin or ¼ cup agar-agar flakes

and 4 cups any type 100% fruit juice

Whip topping

Canned whipped cream, rice whip, soy whip or

mix/whisk heavy whipping cream

angel food cake

vegan marshmallows, gluten-free marshmallows, or boxed angel

food cake made with egg substitute, 1 tsp cream of tartar,

and replace sugar with ½ quantity of  fructose/fruit sugar