2 boxes (4-serving size each) lemon-flavored gelatin
1 1/2 cups boiling water
1 can (20 oz) crushed pineapple in juice, well drained, liquid reserved
1 container (12 oz) frozen whipped topping, thawed
1 round angel food cake (9 or 10 inch)
2 cups sliced fresh strawberries
In large bowl, mix gelatin and boiling water until gelatin is completely dissolved. In 2-cup measuring cup, mix reserved pineapple liquid and enough cold water to make 2 cups. Stir into gelatin mixture. Refrigerate until thickened but not set, about 45 minutes.
Stir pineapple into thickened gelatin mixture. With rubber spatula, fold in 3 cups of the whipped topping.
Tear angel food cake into 1-inch pieces, placing half of the pieces in ungreased 13x9-inch (3-quart) glass baking dish. Spoon half of gelatin mixture evenly over cake pieces. Repeat layers. Cover tightly with plastic wrap; refrigerate until set, about 1 hour.
Cut dessert into serving pieces; place on dessert plates. Top each with about 2 tablespoons strawberries and about 1 tablespoon remaining whipped topping.