1 (10 1/2 oz.) loaf angel food cake, cut into 1-inch cubes
2 (.3 oz.) pkg. sugar-free strawberry gelatin
2 c. boiling water
1 (20 oz.) pkg. frozen, unsweetened, whole strawberries, thawed
2 c. cold 1% milk
1 (1 oz.) pkg. sugar-free instant vanilla pudding mix
1 (8 oz.) frozen reduced fat whipped topping, thawed

Arrange cake cubes in a single layer in a 13 x 9-inch dish. In a bowl, dissolve gelatin in boiling water; stir in strawberries. Pour over cake and gently press cake down. Refrigerate until set, about 1 hour. In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Spoon over gelatin layer. Spread with whipped topping. Refrigerate until serving. Yields 20 servings.