1 angel food cake, 10 inch size (break in bite size pieces)
1 (3 oz.) strawberry Jello
2 (16 oz.) frozen strawberries (blend in blender until thick)
1/2 gal. strawberry cheesecake ice cream (softened)
Cool Whip (lg. one)
(Add strawberry juice for color, optional)

Use angel food cake pan that comes apart.

1/3 cake in bottom of pan

1/3 Jello, sprinkle on cake

1/3 strawberries, next layer

1/3 ice cream, next layer

(Do this 3 times.) Freeze several days. Remove from pan and ice with whip cream all over. Set for 15 minutes. Serve. You can also use a long pan. After freezing, slice and put whip cream on top.