4 1/2 c. cubed angel food cake
1 (3 oz.) vanilla instant pudding
1 c. milk
1 pt. vanilla ice cream, softened
1 (3 oz.) pkg. strawberry Jello
1 1/2 c. boiling water
1 (10 oz.) pkg. frozen strawberries, sliced
Cool Whip

Place cubed cake in 9 x 13 inch pan. Combine milk and pudding. Add softened ice cream and pour over cake. Set aside. Dissolve Jello in water. Add strawberries. Stir until thickened. Carefully pour over pudding. Chill and top with Cool Whip. Refrigerate.