1 lg. angel cake
1 (6 oz.) pkg. strawberry gelatin
1 lb. pkg. frozen strawberries
1 pt. cream, whipped, or envelopes dessert topping whipped according to package directions

Break cake into pieces (not too tiny). In another bowl put the contents of the 6 oz. pkg. strawberry gelatin, pour in the boiling water. Stir to dissolve. Place the block of frozen strawberries in hot mixture. As the strawberries melt, the mixture will start to thicken. Place bowl in refrigerator and allow to thicken to about a strawberry jam stage. Doesn't take long.

Whip topping. When strawberries at proper stage, pour over broken cake, mix well. Then fold in topping.

Use large angel cake pan, oiled slightly, turn dessert into pan. Place in refrigerator 24 hours. Remove from pan to serve. Slice into 16 servings.