1 angel food cake
3 (3 oz.) strawberry Jello
3 c. boiling water
3 (10 oz.) strawberries, frozen
1 (8 oz.) Cool Whip

Cut angel food cake into small pieces and layer the bottom of a 3-quart Pyrex baking pan. Dissolve the strawberry Jello in the boiling water. Add the frozen strawberries and stir until Jello thickens. Pour over the cake pieces and chill until set. Top with Cool Whip when served.