Strawberry Banana Dessert

3 medium firm bananas, sliced
1 prepared angel food cake (16 oz), cut into 1 inch cubes
1 pint fresh strawberries, halved
1 pkg. (..6 oz) sugar-free strawberry gelatin
2 c. boiling water
1-1/2 c. cold water
1 carton (8 oz.) reduced-fat whipped topping, thawed.

Layer banana slices and cake cubes in a 13-in. x 9 in x 2 in dish coated with nonstick cooking spray.

Place strawberries over cake and press down gently. In a bowl, dissolve gelatin in boiling water; stir in cold water. Pour over strawberries.

Refrigerate for 3 hours or until set. Frost with whipped topping.

Yield: 16 servings