1/2 c. sugar
2 sm. boxes strawberry gelatin
2 c. boiling water
2 sm. boxes frozen chopped strawberries
1 sm. can crushed pineapple, drained
1 lg. angel food cake, torn in sm. pieces
1 pt. heavy cream, whipped

Add sugar to gelatin; dissolve in 2 cups boiling water. Add fruit; chill until begins to jell. In tube or springform pan, alternate layers of cake and gelatin. Refrigerate overnight. Unmold, slice and serve with lots of whipped cream. Serves 10-12.