Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: tear the cake into walnut-size pieces and scatter over bottom of 10" x 13" sheet cake pan. dissolve jello in 2 cups of boiling water and then 2 cups cold water. allow to jell a little. fold in the frozen strawberries and whipped topping which has thawed a little. pour over cake and refrigerate until set. decorate with whipped cream or additional whipped topping and fresh strawberries.

Target recipe: bake and cool cake as directed on package. cut cake vertically into halves. freeze one half for future use. remove crust from other half, cut into about 1-inch cubes. pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. stir in reserved pineapple juice. place cottage cheese in blender container. cover and blend on medium speed, stopping blender frequently to scrape sides, until smooth, 1 to 2 minutes. add gelatin mixture. cover and blend on medium speed until smooth, about 15 seconds. return miture to large bowl. stir in pineapple, strawberries and cake cubes. pour into square baking dish, 8x8x2 inches. refrigerate until firm, at least 6 hours.