1 pkg. of sugar-free cake mix
2 containers of fresh strawberries
2 small bowls of Cool Whip
1/2 cup of Splenda
Cook cake according to pkg directions in a 13" by 9' baking pan.
While cake is cooking, slice strawberries and sprinkle with Splenda so they will marinate. Reserve 1 strawberry for top.
After cake has cooled, cut in half and crumble in bottom of bowl. cover with sliced strawberries and Cool Whip.
Repeat with remaining ingredients. Slice remaining strawberry length ways from the tip, just enough to separate but not fall apart.
Cool in the refrigerator until ready to serve. Nice dessert for a summer day. good for diabetics.
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