Creamy Strawberry Angel Food Cake

1 c. boiling water
1 pkg. (3 oz.) sugar-free strawberry flavored gelatin
1/2 c. cold water
1 pt. strawberries
1 container (8 oz.) frozen whipped topping, thawed
10 inch angel food cake

To make filling: In large bowl, pour boiling water over gelatin. Stir until gelatin is dissolved. Stir in cold water. Refrigerate for 1 hour, or until thickened but not set. Slice strawberries, reserving a few berries for garnish, if desired. Fold in sliced strawberries and half of whipped topping. Refrigerate for 15 minutes, or until thickened but not set. To prepare cake: Split cake horizontally into 3 layers. (To split evenly, mark side of cake with toothpicks and cut with long, thin knife.) Fill layers with gelatin mixture. Spread remaining whipped topping over top. Garnish with reserved strawberries. To serve, cut with long, thin or serrated knife. Makes 12 servings.

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