Mix the angel food cake according to package directions and bake in two 9 inch round pans.
Now these cakes are tricky to get out of the pan, so follow the directions on the box for cooling.
Or turn them upside down on cooling racks, and cool in the pan for an hour. Then take a butter knife and loosen all around between the pan and the cake.
Shake cake gently out of the pan.
Mine weren’t perfect, but the topping covers a multitude of imperfections.
When the cake is cool, mix together the thawed cool whip and jello.
Put a small layer of topping on the cake dish, and then lay your first layer on top of it.
Then put a layer of the topping on top of that.
Lay the second layer on, and then cover the whole cake with the rest of the topping mixture.
Chill well ( I even put mine in the freezer for a little while).
Slice and serve.
Store in the refrigerator or freezer.