1 angel food cake
2 c. milk
2 pkgs. vanilla instant pudding
1 qt. vanilla ice cream
2 pkgs. strawberry Jello
10 oz. frozen strawberries
3 c. hot water

Tear up cake in bottom of 9 x 13 inch pan. Whip milk and pudding. Blend in ice cream with the pudding, and then pour over cake. Mix Jello and water. Add strawberries. Stir mixture until it begins to thicken. Pour over pudding. Refrigerate overnight.