1 lg. Dolly Madison angel food cake
1 lg. size strawberry Jello
2 (10 oz.) cans frozen strawberries
1 sm. vanilla instant pudding
1 lg. Cool Whip

Break cake up and put into a 9 x 13 inch baking dish. Mix Jello with 1 1/2 cups boiling water, add strawberries to the Jello and mix well. Pour over the pieces of cake, refrigerate for about 2 hours.

Topping: Mix instant pudding with 1 1/2 cups milk. Let stand for about 5 minutes, then add about 3/4 of the Cool Whip and fold into pudding. Chill until serving.