This is a marvelous, light summer dessert that can be varied by using other fruits and other flavors of gelatin.

1 large box strawberry-banana-flavored gelatin
1 (29 ounce) can sliced peaches, drained and cut into smaller pieces
3 or 4 bananas, sliced
1 (9 ounce) container frozen nondairy whipped topping, thawed
1 loaf-style angel food cake, broken into walnut-size pieces

Make gelatin according to package directions. Line bottom of tube pan or springform pan with wax paper. Place half of fruit in bottom of pan, spread on half of whipped topping, then half of cake pieces. Repeat layers. Pour cooled gelatin over ingredients. Refrigerate for several hours before serving. Invert onto serving plate and carefully peel off wax paper.