Angel Strawberry Bavarian

1 pkg angel Food Cake Mix
1 (10 oz) pkg frozen sweetened sliced strawberries
1 (3 oz) pkg strawberry gelatin
1 cup boiling water
2 (8 oz) containers non-dairy whipped topping
4 fresh strawberries

Preheat oven to 375 degrees. Prepare, bake and cool cake as directed on package. Cut cake into 1-inch cubes.

Drain thawed strawberries, reserving juice. Combine gelatin and boiling water in small bowl. Stir until gelatin is dissolved. Add enough water to strawberry juice to measure 1 cup; stir into gelatin. Refrigerate until gelatin is slightly thickened. Beat gelatin until foamy.

Fold together 1 container whipped topping, gelatin and strawberries.

Alternate layers of cake cubes and strawberry mixture into 10-inch tube pan. Press lightly. Cover and refrigerate 4 hours. Unmold cake onto serving plate. Frost sides and top of cake with remaining whipped topping. Refrigerate until ready to serve. Garnish with fresh strawberries and mint leaves.

Makes 12 to 16 servings