1 med. size angel food cake
1 (3 3/4 oz.) pkg. instant vanilla pudding
1 c. cold milk
1 pt. vanilla ice cream
1 (3 oz.) pkg. strawberry Jello
1 c. boiling water
1 pt. frozen strawberries
1 (9 oz.) carton whipped topping

Tear cake into bite sized pieces. Spread over bottom of 13"x9" dish. Mix pudding with milk, add ice cream, stir until melted. Pour over cake crumbs. Refrigerate. Mix Jello with boiling water. Stir until dissolved. Add strawberries. Mix until thawed. Pour over cake. Put whipped topping on top, refrigerate until set, at least an hour before serving.