Strawberry Angel Cake

Bake & cool cake according to package directions. Cut cake in half vertically. Freeze one half for future use. Tear the remaining half into small pieces.

Pour boiling water on gelatin in large bowl. Stir until gelatin is dissolved. Stir in reserved pineapple juice.

Place cottage cheese in blender. Cover. Blend on medium for 1-2 minutes or until smooth. Add gelatin mixture. Cover. Blend on medium until smooth, about 15 seconds. Return mixture to large bowl.

Stir in pineapple, strawberries, & cake pieces. Pour into 13x9 pan. Spread cool whip over top.

Refrigerate until firm, at least 6 hrs.