3 medium firm bananas, sliced
1 (16 oz.) prepared angel food cake, cut into cubes
1 pt. fresh strawberries, halved
1 (6 oz.) pkg. sugar-free strawberry gelatin
2 c. boiling water
1 1/2 c. cold water
1 (8 oz.) carton reduced fat whipped topping, thawed

Layer banana slices and cake cubes in a 13 x 9 x 2-inch dish coated with nonstick cooking spray. Place strawberries over cake and press down gently. In a bowl, dissolve gelatin in boiling water; stir in cold water. Pour over strawberries. Refrigerate 3 hours or until set. Frost with whipped topping.

Yield: 16 servings.