Place 5 cups of angel food cake cubes in a 9-inch square pan. Beat 1 (3 oz.) package instant vanilla pudding and 1 cup cold milk in a mixing bowl. Add 2 cups vanilla ice cream, beat until well blended. Pour over the cake cubes. Refrigerate until firm.

Mix 1 (3 oz.) package strawberry Jello and 1 1/2 cups boiling water. Add 1 (10 oz.) package frozen strawberry slices. Stir until gelatin begins to thicken. Pour over pudding and cake cubes. DO NOT STIR! Chill until set. Cut into squares.