Strawberry Cake No. 2 - cooking recipe

Ingredients

1 large angel food cake
2 (10 oz.) frozen sweetened strawberries
1 (6 oz.) pkg. strawberry jello
2 (10 oz.) Cool Whip
3/4 c. pecans
1/4 c. powdered sugar
1 tsp. vanilla
2 c. boiling water

Preparation

In a large bowl, add the boiling water to the jello and dissolve
well.
Add
frozen
strawberries, stirring gently to separate
berries.
Put
in
freezer.
In
a bowl, break angel food
cake
into small pieces. Combine one Cool Whip, powdered sugar and
vanilla.
Mix
well.
Add nuts to jello mixture and pour over
cake.
Make
sure
each
piece
of cake is covered. Pour mixture in a 9 x 13-inch pan.
Leave in refrigerator 8 to 10 hours.
Ice with Cool Whip.