1 angel food cake
2 pkgs. whipped topping (made with skim milk)
16 to 20 oz. bag frozen strawberries in sugar
1 tbsp. cornstarch

Tear half of cake in pieces and place in 9x13 inch baking dish. Whip topping mix and add thawed, drained berries (reserve juice). Add to cake in dish and mix well. Tear rest of cake in pieces and cover creamed mixture.

If you don't have full 3/4 cup of berry juice, add water to make 3/4 cup. Mix cornstarch in cold berry juice and cook until thick. If not red enough, use a little food coloring. While still hot, drizzle over cake and refrigerate until firm. Makes 15 to 16 servings.