1 angel food cake
1 (3 oz.) pkg. strawberry Jello
1 (10 oz.) pkg. frozen strawberries with juice
1 box Betty Crocker fluffy white icing mix

Slice top 1/3 of angel food cake, lengthwise and lay aside. Make tunnel inside by cutting 1/2 inch. Circle from outer edge of cake and 1/2 inch from inner edge of cake down to 1/2 inch from bottom of cake, then pull out with fingers to remove. Set aside.

Mix dry Jello, strawberries with juices and cake pieces together and refill tunnel. Put top 1/3 back on cake and frost with icing mix adding small amount of red food coloring to turn icing pink. Refrigerate.