1 lg. sugar-free strawberry jello
Cool Whip, lite
1 angel food cake
1 pkg. frozen strawberries, plain or 1 pt. fresh strawberries

In saucepan heat 1 cup water to boiling and add jello package. Mix well. Remove from heat and add strawberries; set aside. Poke holes in the bottom of the cake with a wooden spoon handle. Make holes 1 1/2-2 inches apart. Pour jello and strawberries into mold, slowly. Add cake, with bottom side down, into mold. Cover or seal in the refrigerator for 1-2 hours, or until jello is firm. Serve with Cool Whip.