3 oz. pkg. strawberry gelatin
1 c. boiling water
10 oz. pkg. frozen strawberries, nearly thawed
1/2 of an angel food cake
3 oz. pkg. instant vanilla pudding
1 c. cold milk
1 pt. vanilla ice cream

Dissolve the gelatin in the boiling water. Stir in the strawberries and their juice. Tear the angel food cake into small pieces. Place in 9 x 13 inch cake pan. Pour the strawberry mixture over the cake. Refrigerate until set. In the bowl of an electric beater combine the pudding mix and cold milk. Beat well. Add the ice cream and whip until thickened. Pour the pudding mixture over the gelatin. Refrigerate for 5 to 6 hours or overnight.