1 angel food cake
1 pkg. vanilla pudding
1 c. milk
1 pt. vanilla ice cream, softened

Break 3/4 of angel food cake into small pieces and place in an 8 x 12 inch dish. Blend pudding with milk. Add ice cream and mix well. Pour over cake and refrigerate while making topping.

TOPPING:

1 (3 oz.) pkg. strawberry Jello
1 c. boiling water
1 (16 oz.) pkg. frozen strawberries

Dissolve Jello in boiling water. Add frozen strawberries and stir until gelatin begins to thicken. Pour over pudding layer. Do not stir. Refrigerate overnight until time to serve.