1 pkg. strawberry Jello
1/2 c. sugar, if desired
1 c. crushed pineapple
1 (8 oz.) angel food cake
1 1/4 c. boiling water
1/3 c. pineapple juice
1 c. whipped cream
1/2 c. pecans, optional

Dissolve Jello and sugar in hot water. Chill until slightly thickened. Fold pineapple and cream in Jello. Cut cake into 1-inch cubes. Butter a 13 x 9 x 2-inch loaf pan. Arrange angel pieces in pan and Jello alternately. Chill several hours until firm. Keep 2 tablespoons of Jello out and drizzle this on top.