1 (3 oz.) pkg. strawberry Jello
1 (10 oz.) pkg. frozen sliced strawberries
1 tbsp. sugar
1/2 of 10 inch or sm. angel food cake, torn into pieces
8 oz. Cool Whip

Dissolve Jello in 1 1/4 cups hot water; stir in strawberries and sugar, cool until slightly thickened, fold in Cool Whip. Put half of torn cake in bottom of an 8-inch square pan and pour half of Jello mixture over it; put remaining cake in pan and pat into Jello mixture. Pour remaining Jello mixture over cake. Chill. Recipe can be doubled. Use 9x12 inch glass pan.