1 angel food loaf, broken into sm. pieces
1 lg. box strawberry Jello
3 c. boiling water
1 (10 oz.) pkg. frozen strawberries
1 c. Cool Whip

Place cake pieces in 9 x 13 inch cake pan. Dissolve Jello in water. Add berries, stirring until thickened. Reserve 1 1/2 cups Jello (set aside). Fold cream into remaining Jello. Pour over cake pieces. Stir mixture slightly. Pour reserved Jello over Jello-cake mixture. Chill for several hours or overnight. Yield: 15 servings.