Strawberry Stack Cake - cooking recipe

Ingredients

1 pound cake
2 large containers Cool Whip
3 large (12 oz.) pkg. frozen strawberries, thawed

Preparation

Put 3 tablespoons strawberries in the bottom of a large, deep glass bowl.
Cut some of the cake and crumble over the strawberries.
Cover the crumbled cake with strawberries and the juice.
Drizzle the juice around the edges so it will show through the glass dish.
Over the strawberries, add a layer of Cool Whip. Then another layer of cake, strawberries and Cool Whip.
Finish with Cool Whip after filling the bowl.
This is better when made the night before.
It also freezes well.