1 angel food cake
1 lg. bowl Cool Whip
1 pt. strawberries, sweetened
1/2 c. crushed pineapple, drained

Slice top off of the angel food cake (about 2 inches). Slice into cake about 1/2 inch from outside of cake and 1/2 inch from center hole of cake. Scoop out cake between 2 cuts. Fill with 2/3 of the Cool Whip and fold in half of pineapple and strawberries. Cover cake with the top of cake and frost with remaining Cool Whip.