4 c. strawberries, cut up lg. berries or 20 oz. pkg. frozen strawberries, partly thawed
6 oz. pkg. strawberry Jello
Sm. angel food cake or pound cake
Sm. pkg. vanilla pudding mix (not instant)
2 3/4 c. milk
1/2 c. nuts, chopped
1 c. heavy cream, whipped or 8 oz. whipped topping

Prepare Jello according to directions and refrigerate until cool and syrupy. Slice cake into thin serving pieces and line bottom of 13 x 9 x 2 inch glass dish. Layer strawberries on cake; pour syrupy Jello over top. Refrigerate until firm. Prepare pudding, using 2 3/4 cup milk instead of 3 cups. Cool pudding and spread on Jello-strawberry layer. Refrigerate 2-4 hours. Cover with whipped cream and nuts. Serves 10-12.