STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Pour into 13x9-inch pan. Refrigerate 3 hours or until firm.
CUT gelatin into 1/2-inch cubes. Place in 3-1/2-quart serving bowl. Cover with layers of cake cubes, 1/2 of the whipped topping and strawberries. Top with remaining whipped topping.
REFRIGERATE at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.
Great Substitute: Prepare as directed except use COOL WHIP LITE Whipped Topping and fat free pound cake.