1 lg. angel food cake
1 lg. pkg. strawberry Jello
2 (12 oz.) pkgs. raspberries or strawberries (frozen)
2 c. Cool Whip

Tear angel food cake into bite size pieces. Layer in 9 x 13 inch pan. Mix Jello with 2 cups hot water. Stir until dissolved. Add 2 boxes frozen berries; stir until thawed. Fold in Cool Whip. Pour over cake (being sure that all cake is coated). Refrigerate.