Creamy Strawberry Filled Angel Cake

This is such a wonderful summer cake. Low in calories, wonderful creamy filling, with the lite angel food. Perfect!!!

1 cup boiling water

1 package (4 ounces) sugar-free strawberry Jello 

1/2 cup cold water

1 pint (2 cups) strawberries 

1 container (8 ounces) frozen fat-free whipped topping, thawed

1 round (10 inch diameter) angel food cake

Additional berries, if desired

Pour boiling water over gelatin in large bowl; stir until gelatin is dissolved.  Stir in cold water.  Refrigerate about 1 hour or until thickened but not set.  Fold 1 pint of strawberries and half of the whipped topping into the gelatin mixture.  Refrigerate 15 minutes or until thickened but not set.  Split cake horizontally to make 3 layers.  Fill layers with gelatin mixture.  Spoon or pipe remaining whipped topping onto top of cake.  Garnish with extra berries.  Cover and refrigerate until serving.  Makes 12 servings.