1 large angel food cake

1 qt. fresh strawberries, washed

2 3oz. strawberry Jello (opt. sugar-free)

1    16oz. cool whip, thawed

Tear apart angel food cake in pieces and set aside.

Take 8 to 10 large size strawberries and cut in half and set aside. Cut rest of the berries in pieces and set aside.

In a large bowl, dissolve Jello with 2 cups of boiling water.

After the Jello is completely dissolved, pour 2 cups of ice and stir until ice is all melted and it’s beginning to jell.

Pour in cool whip and use an electric mixer to blend in and it’s solid pink in color.

Dip and coat pieces of angel food cake and place it in a 9”x13” pan. After all pieces are placed in pan, sprinkle strawberry pieces and top with the remainder of the Jello mixture.

Decorate with strawberry halves. If the mixture is too soft, put in refrigerator until more stable. Then place strawberries on top.

Refrigerate overnight.