2 small boxes strawberry or wild strawberry Jell-O
1 c. boiling water
2 (10 oz.) boxes frozen strawberries
1 1/2 tbsp. lemon juice
1 large container whipped topping*
1 angel food cake
whole strawberries (for garnish; in season)

*Or 2 cups whipping cream, whipped and sweetened.

Mix Jell-O and hot water. Add frozen strawberries and lemon juice. Stir until dissolved. Chill in refrigerator until semi-congealed. Beat with mixer until fluffy. Fold in whipped topping. Break cake into bite-sized pieces. Fold pieces lightly into strawberry mixture. Put in 9 x 13-inch pan and refrigerate 4 hours or overnight or layer the cake pieces and then the strawberry mixture twice in a spring-form pan or large souffle bowl. Garnish with whole strawberries. Refrigerate. (If cake is large, it often isn't all needed).

Per Serving: 183 Calories, 3 g. Fat (16%), 0 mg. Cholesterol and 87 mg. Sodium.