1/2 angel food cake, crumbled
2 boxes strawberry jello
1 1/4 c. boiling water
2 pkg. frozen strawberries, thawed
1 1/2 pt. whipping cream

Arrange cake pieces in buttered 9-inch cake pan or large bowl. Dissolve jello in boiling water; stir in strawberries. Whip cream and fold into jello mixture. Pour over cake pieces and refrigerate for 3 to 4 hours or until set.

Yield: 6 servings.