Strawberry Cake

Directions

1. 1
   Add the 2 1/2 cups boiling water to jello.
2. 2
   Put in freezer for about 10 minutes or until jello thickens a little.
3. 3
   Fold whip cream and strawberries in jello, alternating a little bit at a time until mixed well.
4. 4
   Tear cake into bite size pieces.
5. 5
   Put half of angel food cake in bottom of an 8 x 13-inch pan.
6. 6
   Pour half of mixture over cake.
7. 7
   Layer the other half of cake and pour remaining mixture over top. Let set in refrigerator for about 2 hours before serving.