1 (3 oz.) pkg. strawberry gelatin
1 c. boiling water
2 (10 oz.) pkgs. frozen strawberries, partially thawed
1 tbsp. lemon juice
1 (3 oz.) pkg. lemon chiffon pie filling
8 c. 1" cubes angel cake
1 c. whipping cream, whipped

Dissolve gelatin in water, add 1 package strawberries and lemon juice. Chill until partially set. prepare chiffon pie filling according to package directions. Fold into gelatin. Fold in cake cubes. Spread in a 13"x9"x2" baking dish. Chill until set.

Cut in squares garnished with whipped cream and remaining package of strawberries.

Makes 12 to 15 servings.