1 angel food cake
2 c. boiling water
1 pkg. strawberry Jello (6 oz.)
2 pkg. frozen strawberry halves with sugar (10 oz. each)
8 oz. Cool Whip

Crumble cake in 13 x 9 inch glass pan. In a separate bowl, add boiling water to Jello; then add strawberries, stirring to separate. Pour Jelly mixture over crumbled cake, and stir. Refrigerate. Before serving top with Cool Whip. Cut into squares.