Strawberry Delight Cake - cooking recipe

Ingredients

1 large Duncan Hines angel food cake, baked by directions
1/2 c. sugar
1 large or 2 small pkg. strawberry jello
2 c. boiling water
1 qt. or 2 pt. pkg. frozen strawberries (if using fresh strawberries, fix and let sit in refrigerator until very cold)
1 large Cool Whip

Preparation

Add sugar and dry jello and dissolve in boiling water.
Add this to frozen strawberries and let stand until thickened to slush.
Break cake into small pieces.
Layer cake and jello, repeating until all is used up, ending with jello on top.
Ice with Cool Whip.
You can use small amount of Cool Whip between layers, also.
Use a 13 x 9-inch dish or pan.
Keep refrigerated.