1 lg. round angel food cake (broken in pieces)
1 lg. box strawberry gelatin
2 c. boiling water
1 (16 oz.) pkg. frozen strawberries
1 (13 oz.) container whipped topping

Dissolve gelatin in boiling water. Add frozen strawberries. Just as it begins to thicken, fold in 2/3 of the container of frozen whipped topping. Add cake pieces and fold together until well coated.

Pour into angel food pan (tube pan) and put in refrigerator to set. Unmold on cake plate and ice with remaining whipped topping tinted a pale pink.