1 angel food cake
2 3-oz. pkgs. strawberry gelatin
2 1/2 cups boiling water
2 10-oz. pkgs. frozen strawberries
2 Tbs. sugar
1 pt. whipping cream, whipped
1. Tear cake into bite-sized pieces. Dissolve gelatin in boiling water; stir in strawberries and sugar.
2. Chill until thickened; fold in whipped cream.
3. Place half the cake in 9x13-inch pan; add half the strawberry mixture. Repeat layers; refrigerate until firm.