1 aluminum pan (10x7x2 1/2)
1 angel cake
1 pt. heavy cream
1 (16 oz.) pkg. frozen strawberries
2 sm. pkg. strawberry Jello
1 tsp. sugar

In a bowl mix 1 1/2 packages of Jello with 1 1/2 cups boiling water. Add the thawed strawberries, 1 teaspoon sugar and a pinch of salt. Put the mixture in the freezer for about 1/2 hour. The angel cake should be cut through the middle, then broken up in pieces to fit in the aluminum pan. Whip the cream and then add freezer mixture and pour over angel cake in an aluminum pan. Put in refrigerator and let set for 4-5 hours.