Easy Lo-Cal Strawberry Shortcake - cooking recipe

Ingredients

angel food cake
1 carton frozen strawberries, sliced
1 large pkg. sugar-free strawberry Jell-O
1 large carton Cool Whip

Preparation

Dissolve Jell-O in 2 cups boiling water.
Add sliced frozen strawberries. Add 1/2 of a large carton Cool Whip.
Spray tube or Bundt pan with Pam.
Break cake into bite size pieces. Add a layer of cake in pan, then a layer of Jell-O mixture. Repeat until cake and Jell-O are gone.
Refrigerate 6 to 8 hours.
Turn out of pan and top with remaining Cool Whip.