Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  13            ounces  angel food cake -- cut in 1" cubes
  10            ounces  frozen strawberries -- reserve syrup
  3             ounces  strawberry gelatin powder
  1                cup  boiling water
  2 1/2           cups  Cool Whip Free -- thawed
  2 1/2    tablespoons  powdered sugar
  1           teaspoon  pure vanilla extract
  4             pieces  fresh strawberries -- sliced

Preparation:

In a small bowl, combine gelatin powder and boiling water. Stir until gelatin has completely dissolved. Add enough water to strawberry syrup to equal one cup. Stir into gelatin mixture. Refrigerate until gelatin is slightly thickened. Beat gelatin until foamy. Fold in one cup whipped topping and frozen strawberries. Alternate layers of cake cubes and strawberry mixture in 10" tube pan. Press lightly. Cover and refrigerate overnight. Unmold cake onto serving platter. Beat remaining whipped topping, powdered sugar, and vanilla extract until stiff peaks form. Frost sides and top of cake. Refrigerate until ready to serve.

Nutritional Information:

99 Calories (kcal); trace Total Fat; (0% calories from fat); 2g Protein; 23g Carbohydrate; 0mg Cholesterol; 131mg Sodium