1 (10 1/2 oz.) loaf angel food cake, cubed
1 (1 oz.) pkg. sugar-free instant vanilla pudding mix
1 c. cold skim milk
2 c. sugar-free, low-fat vanilla ice cream, softened
1 (.3 oz.) pkg. sugar-free strawberry-flavored gelatin
1 c. boiling water
1 c. cold water
1 (20 oz.) bag frozen, unsweetened strawberries, partially thawed and sliced

Place cake in the bottom of a 13 x 9 x 2-inch baking dish. In a mixing bowl, beat pudding mix and milk on low 1 1/2 minutes. Add ice cream; beat on low 1 minute. Pour over cake; chill. Dissolve gelatin in boiling water; add cold water and strawberries. Mix until partially set. Spoon over pudding layer. Cover and chill overnight.