1 pt. sour cream
1 lg. angel food cake
2 sm. boxes frozen strawberries
1 pkg. instant vanilla pudding
1 lg. pkg. strawberry Jello
1 lg. Cool Whip

Boil 3 cups water. Mix Jello until dissolved. Add frozen berries and stir until broken apart. Let stand. Break cake into 1 inch pieces. Use 1/2 of cake to line a 9 x 13 inch pan. Stir strawberry mixture and spoon 1/2 of mixture over cake. Be sure to saturate all of the cake.

Mix instant pudding with 1 cup milk. Beat in sour cream. Spread over cake and strawberries. Layer other 1/2 cake over first, covering pudding. Top entire cake with remaining strawberry mixture. Cover with Cool Whip. Refrigerate to set!