1 lg. box strawberry Jello
16 oz. frozen strawberries
1 lg. round angel food cake
2 c. boiling water
13 oz. frozen Cool Whip

Break cake into pieces. Dissolve gelatin in boiling water; add frozen strawberries. Just as it begins to thicken fold in 2/3 of the container of frozen whipped topping. Add cake pieces and fold together until well coated.

Pour into tube pan; refrigerate until set. Unmold on cake plate and ice with remaining whipped topping until a pale pink. Decorate with fresh strawberries and mint leaves, if desired.