1 lg. angel food cake
2 sm. pkgs. frozen strawberries
6 oz. sugar-free strawberry Jello
2 1/2 c. boiling water
1 pt. Cool Whip
1 pt. Cool Whip (for topping if desired)

Break cake in pieces into 9 x 1 3-inch pan. Set aside. Dissolve Jello in water. Add the frozen berries to Jello (it will become syrupy almost immediately upon separating of berries). Fold in Cool Whip. Pour over cake, cutting throughout to equally distribute over cake. Refrigerate to set. Top with Cool Whip, if desired when served.