1 lg. angel cake
1 (6 oz.) pkg. strawberry jello
1 lg. pkg. frozen strawberries
2 c. boiling water
1 pt. cream, whipped

Break angel cake in medium-size pieces. Place in large bowl. In another bowl put Jello and water, dissolve thoroughly. Place frozen strawberries in hot Jello. Allow to thicken to a "jam stage". Pour over cake pieces. Fold in whip cream. Put in oiled angel cake pan. Refrigerate 24 hours.

Serves 16.