1 lg. angel food cake
1 box powdered sugar
1 lg. sour cream
1 lg. Cool Whip (reserve 1 c. for top)
1 pkg. strawberry gel
3 pt. strawberries
1 sm. can evaporated milk

Break cake into bite-size pieces in punch bowl. In separate bowl, mix sugar, sour cream, Cool Whip and milk; pour over cake. Toss. Mix gel and strawberries (cut up). Pour 1/2 of strawberry mixture over cake and poke down into cake. Stir slightly. Pour remaining gel over cake and make a layer. Top with Cool Whip and garnish with strawberries. Seal with Saran Wrap and refrigerate overnight.