2 1/2 cups boiling water
2 (3 oz. ea.) pkgs. sugar-free strawberry jello
20 oz. frozen strawberries in lite syrup
16 oz. Cool Whip Lite
16 oz. angel food cake

Break up angel food cake in 9x13-inch pan. Dissolve jello in boiling water, add in defrosted strawberries. Pour mixture over cake. Fold 8 ounces Cool Whip into cake mixture. Refrigerate overnight. Top with remaining 8 ounces Cool Whip to serve. Can be cut into squares or spooned out.