1 angel food cake (bought)
1 (12 oz.) Cool Whip
1 (6 oz.) strawberry Jello
1 1/2 c. boiling water
1 (10 oz.) box frozen strawberries

Dissolve Jello in boiling water. Add strawberries and set aside. Crumble 1/2 cake in bottom of sheet pan. Pour 1/2 strawberry mixture over cake, then 1/2 Cool Whip and rest of cake crumbs. Add remaining strawberry mixture. Top with balance of Cool Whip. Refrigerate until firm. Serve in squares.