| 2 | Boxes (small) | Jell-O strawberry or wild strawberry |
| 1 | C | Water (boiling) |
| 2 | Boxes (10 oz) | Strawberries (frozen) |
| 1 1/2 | Tsp. | Lemon juice |
| 1 | Container (12 oz) | Whipped topping or 2 C |
| Whipping cream, whipped and sweetened | ||
| 1 | Cake | Angel Food | Whole strawberries for garnish |
Mix jell-O and hot water. Add strawberries and lemon juice. Stir until dissolved.Chill in refrigerator until semi-congealed. Beat with mixer until fluffy. Fold inwhipped topping. Break cake into bite-sized pieces. Fold pieces lightly into strawberrymixture. Put in 9 x 13 inch pan and refrigerate 4 hours or overnight or layer the cakepieces and then the strawberry mixture twice in a spring-form pan or large souffle bowl.Refrigerate.