1 pkg. (6 oz.) strawberry Jello
2 c. boiling water
1 c. cold water
1 (10 oz.) pkg. strawberries
2 (6 oz.) cans evaporated milk (chilled to very cold)
2 tbsp. lemon juice
1 (9 oz.) angel food cake
Whipped cream

Add boiling water to Jello, stir to dissolve. Add cold water. When cool, add thawed strawberries. Chill to consistency of egg whites. Add lemon juice to milk and whip until milk holds a peak. Fold Jello mixture into whipped milk, lightly but thoroughly. Pull angel food cake apart into small pieces, put layer of cake, then layer of Jello into pan. Alternate layers until the cake and all the Jello mixture is used up. Chill overnight. Put layer of Cool Whip over entire pan. Serve.