Punch Bowl Cake - cooking recipe

Ingredients

2 angel food cakes
1 large pkg. strawberry jello
1 c. sugar
1 large can crushed pineapple
2 Cool Whip (12 oz.)
1 c. nuts
6 oz. coconut
2 pkg. frozen strawberries

Preparation

Prepare jello as directed on box; chill until soft set.
Mix pineapple, sugar and nuts; chill.
When jello is ready, mix with one container of Cool Whip and pineapple mixture.
Add strawberries and mix well.
Tear cakes in small chunks and layer alternately with mixture until cakes are used up, ending with mixture on top.
Put remaining container of Cool Whip on top and garnish with coconut.
Refrigerate overnight.