1 store-bought Angel food cake
1 large pk. Frozen whipped topping
1 large pk. Strawberry Jello
1 pk Frozen strawberries

Tear the cake into walnut-size pieces and scatter over bottom of 10" X 13" sheet cake pan. Dissolve Jello in 2 cups of boiling water and then 2 cups cold water. Allow to jell a little. Fold in the frozen strawberries and whipped topping which has thawed a little. Pour over cake and refrigerate until set. Decorate with whipped cream or additional whipped topping and fresh strawberries.

Serves 12

Thank you, Mrs. Harold T. Cook!