6 oz. pkg. strawberry Jello
10 oz. pkg. frozen strawberries
1 tbsp. sugar
Pinch of salt
1/2 of a 10 inch angel food cake, torn into pieces
9 oz. carton Cool Whip

Dissolve Jello in 3 cups boiling water. Stir in thawed strawberries, sugar and salt. Cool until thickens, then fold in Cool Whip. Cover bottom of 9 x 13 inch pan with torn up cake pieces. Pour strawberry mixture over cake pieces. Refrigerate.