Tear prepared angel food cake into bite-sized pieces. Use either a loaf or half of a round cake. Put in bottom of 13 x 9 inch ungreased cake pan. Set aside while preparing other ingredients.

In bowl, combine 1 small package instant vanilla pudding and 1 cup milk. Stir in 1 pint softened vanilla ice cream. Spread over torn cake pieces.

In another bowl, combine 1 small strawberry Jello with 1 cup boiling water. Cook; stir in 2 (10 ounce) thawed frozen strawberry pieces. Pour over ice cream layer. Refrigerate 1 hour.

Notes: I make holes in the ice cream layer with a fork so that the Jello layer seeps down to the cake layer.

This can easily be made into a diet dessert by substituting sugar free Jello and pudding and using plain yogurt instead of ice cream. It is still very tasty.