Punch Bowl Cake - cooking recipe

Ingredients

2 angel food cakes
2 (10 oz.) pkg. frozen strawberries, thawed
1 c. sugar
1 large box strawberry jello
2 (12 oz.) Cool Whip
1 large can crushed pineapple
1 c. pecans (optional)

Preparation

Mix the crushed pineapple, sugar and pecans together and sit in refrigerator.
Dissolve jello in boiling water, stir in thawed strawberries.
Put in refrigerator until it begins to thicken. Fold in the pineapple, sugar and Cool Whip.
Tear angel food cake into bite-size pieces.
Fold into the mixture.
Pour into punch bowl and top with Cool Whip.
Refrigerate overnight.