1 lg. angel food cake
1 lg. or 2 sm. boxes sugar-free jello
2 c. hot water
1 lg. pkg. frozen strawberries (unsweetened)
1 container Cool Whip

Tear cake into bite-size pieces; put in 9x12 inch cake pan. Dissolve jello in hot water. Crush strawberries; add to jello. Pour over cake. Stir to coat each piece of cake with jello. Spread Cool Whip on top of cake. Chill for 2 or 3 hours and serve. Delicious!