2 c. boiling water
9 oz. strawberry Jello
2 (10 oz.) pkgs. strawberries, thawed
1 1/2 tsp. lemon juice
1 (15 oz.) pkg. strawberry jelly roll
1 1/2 c. Cool Whip (or whipping cream)
Dabs of Cool Whip for serving

Stir boiling water into strawberry Jello, using large bowl, stirring until completely dissolved. Drain strawberries, saving syrup. Puree strawberries in electric blender container; stir into dissolved gelatin, along with lemon juice. Chill mixture in refrigerator, stir it now and then, until as thick as unbeaten egg whites. Cut jelly roll into slices. Line a 3-quart mixing bowl with plastic wrap. Line bowl with jelly roll slices. Fold Cool Whip (thawed) into thickened strawberry mixture until no streaks of white remain. Spoon it into "lined" bowl, chill 3 hours or so. Unmold onto serving plate. Serve with dab of Cool Whip. Garnish with whole strawberries and pink roses (optional).