1 (3 oz.) pkg. strawberry Jello
1 c. boiling water
1 (8 oz.) carton strawberry yogurt
2 baskets strawberries, sliced
6 tbsp. sugar
1 lg. Cool Whip
1 (8-9 inch) angel food cake
Strawberries for garnish

Dissolve Jello in boiling water. Chill until consistency of unbeaten egg white. Whip until frothy. Fold in yogurt. Add Cool Whip. Add strawberries sweetened with 6 tablespoons of sugar. Break cake into small pieces, about 1 inch, and fold into mixture. Refrigerate several hours or overnight. Garnish with strawberries. Serves 12.