In a medium saucepan, combine the pudding mix and milk. Bring the mixture to a boil over medium-high heat stirring constantly with a whisk. Once it starts to boil, remove the pan from the heat. The pudding will thicken more as it cools.
Wash the strawberries and pat dry. Remove the tops and slice them thinly.
Cut the angel food cake into bite-sized pieces with a bread knife.
In a large glass bowl, layer the ingredients. Add a layer of angel food cake pieces, then pour or spoon a layer of pudding over the angel food cake. Next, add a layer of strawberries, decorating around the edge if you wish. Then add a layer of whipped topping. Repeat the layers so that there are at least 2 layers of each ingredient.
Decorate the top with the remaining strawberries and angel food cake pieces.
Refriderate until you are ready to serve
