1 (3 oz.) pkg. strawberry Jello
1 (10 oz.) pkg. sliced frozen strawberries
1 (10 oz.) angel food cake, torn into pieces
1/2 pt. whipping cream
1 tbsp. sugar
Pinch of salt

Dissolve Jello in 1 1/4 cup boiling water. Stir in thawed strawberries, sugar and salt. Cool until it begins to thicken. Fold in whipped cream. Cover bottom of 9-inch pan with half of torn cake, then pour half of whipped cream and strawberry mixture.

Make another layer of cake and cover with the remaining strawberry cream mixture. Refrigerate 4 to 5 hours. Cut into tempting squares. Garnish with strawberry halves.