Ingredients
½ large angel food cake, cut into bite-sized cubes
small instant vanilla pudding
1 c. milk
1 pt. Vanilla ice cream
1 pkg. strawberry Jell-O
1 c. hot water
8 oz. frozen strawberries
8 oz. Cool Whip
Preparation
Put cake into 9x13-inch pan. Beat pudding with one cup milk. Stir in softened ice cream; pour over cake. Set in refrigerator till firm (about 10 minutes). Mix Jell-O with hot water. Add thawed strawberries. Pour over cake mixture; let stand in refrigerator until firm. Frost with Cool Whip.
