|Food cake||1 Small (Angel)|
|Strawberry gelatin||6 Ounce (1 Package)|
|Hot water||1 1⁄2 Cup (24 tbs)|
|Frozen strawberries||20 Ounce, thawed (2 Packages, 10 Ounce Each)|
|Whipped topping||2 Cup (32 tbs)|
Tear the angel food cake into bite-size pieces.
Prepare the gelatin with the 1 1/2 cups hot water and allow to cool but not to set.
Drain the strawberries, reserving the liquid.
Stir the strawberries into the cooled gelatin.
Fold in the whipped topping and cake pieces.
Pour into a bundt or tube pan.
Cover and place in the refrigerator until serving time.
Before serving, make a glaze by adding the cornstarch to 1 cup of the reserved strawberry liquid in a saucepan over medium low heat.
Cook until thickened and transparent, stirring constantly.
Remove from heat and cool slightly.
Unmold the chilled gelatin onto a serving plate and drizzle with the glaze.
Chill to set the glaze.