Strawberry Cake - cooking recipe

Ingredients

1 large angel food cake
12 oz. Cool Whip (lite)
2 boxes frozen strawberries, sweeten
1 (6 oz.) box instant vanilla pudding

Preparation

In a 9 x 13-inch pan, tear apart the cake and layer the bottom of pan.
Make sure bottom of pan is covered.
Next layer, pour over strawberries (they need to be thawed out).
Tear apart remaining cake and cover strawberries.
Mix up vanilla pudding and pour over cake.
Cover with Cool Whip.
This is better if made the day you want it.
It can be made the day before and frozen, take out of freezer about 3 hours before serving.
You can use cherry pie filling instead of strawberries.