6 oz. pkg. strawberry Jello
3 c. boiling water
2 (10 oz.) pkg. sliced frozen strawberries
2 tbsp. sugar
Pinch salt
10 inch angel food cake, torn into pieces
8 oz. pkg. Cool Whip whipped topping

Dissolve Jello in boiling water; stir in strawberries, sugar and salt. Cool until it begins to thicken. Whip until creamy. Fold in Cool Whip. Cover bottom of 9 x 13 inch pan with half of torn angel food pieces, pour in half of the strawberry mixture. Repeat the layers. Refrigerate 4 or 5 hours to set. Cut into squares. Garnishing optional.