2 (3 1/2 oz. each) pkgs. vanilla pudding
2 c. milk
1 (8 oz.) container non-dairy whipped cream
1 (13 oz.) pkg. angel food, in bite size pieces
1 (6 oz.) pkg. strawberry gelatin
2 1/2 c. boiling water
2 (10 oz. each) pkgs. frozen, partially thawed, whole strawberries
Additional whipped topping to serve

In a medium mixing bowl, continue pudding with milk, mixing well. Stir in whipped topping and cake pieces. Spread mixture in the bottom of a 13 x 9 x 2 inch pan. Chill. In a large bowl, combine gelatin with water, stirring to dissolve. Add strawberries. Chill until slightly thickened. Pour gelatin mixture over cake mixture, chill until set. Cut into squares and top each square with additional whipped topping and whole strawberry. Yield: 12 servings.