1 loaf angel food cake
2 c. cold milk
2 pkg. instant French vanilla pudding
1 qt. vanilla ice cream
1 (6 oz.) pkg. strawberry Jello
2 (10 oz.) pkg. frozen strawberries
1 tsp. vanilla
2 c. boiling water

Line 9 x 13 inch pan with cubed cake; be sure bottom of pan is covered. Dissolve pudding with cold milk. Add ice cream; beat until well blended. Pour over cake. Do not stir. Let set until firm.

Dissolve Jello in hot water. Add to berries. Stir until Jello begins to thicken. Pour over pudding. Be sure Jello is cool before pouring over pudding. Do not stir. Place in refrigerator. Cool for several hours. Cut and serve.