Strawberry Shortcake - cooking recipe

Ingredients

1 (13 oz.) angel food cake
1 large box strawberry jello
3 cartons frozen sliced strawberries with juice
1 large carton Cool Whip

Preparation

Tear or cut into pieces the cake and put in a 9 x 13-inch pan. Add jello to 1 cup of boiling water and dissolve.
Add 1 cup of cold water and the 3 cartons of strawberries (partly thawed). Pour over cake and refrigerate 1 to 2 hours until set.
Spread Cool Whip on top.