Ingredients
3 oz strawberry Jello
10 oz frozen strawberries, sliced
1 tbsp sugar
1 pinch salt
10 inch angel food cake, torn into bite size pieces
4 oz light whipped topping
Preparation
Dissolve Jello in boiling water.
Stir in frozen strawberries, sugar, and salt.
Cool in refrigerator until mixture begins to thicken.
Fold in whipped topping.
Cover the bottom of the clear glass bowl with part of the torn cake pieces.
Pour part of the strawberry mixture over cake pieces to cover.
Put another layer of cake pieces and then pour over the rest of the strawberry mixture.
Return to refrigerator to set for at least an hour.
