1 angel food cake
1 (16 ounces) container Cool Whip
8 ounces cream cheese
1 cup sugar, divided
1 teaspoon vanilla extract
1 quart fresh strawberries, sliced
3 tablespoons cornstarch
1 (3 ounces) package strawberry Jell-O gelatin dessert
1 tablespoon lemon juice
1 cup water
Combine in medium saucepan 1/2 cup of sugar, cornstarch, Jello, lemon juice, and water.
Cook over medium heat, stirring constantly until mixture comes to a boil and thickens.
Set aside to cool slightly.
Stir in sliced strawberries.
Tear angel food cake into 1-inch pieces and toss with 2 cups of the Cool Whip.
Press into a 9×13 inch pan (I use glass so you can see the pretty layers).
Combine cream cheese, 1/2 cup remaining sugar, and vanilla in a mixer bowl.
Beat until smooth.
Stir in remaining Cool Whip.
Spread evenly over the cake layer.
Pour cooled strawberry mixture over cream cheese layer, spreading to cover cake evenly.
Refrigerate 2 to 3 hours before serving.
Note: You may substitute a 16-ounce bag of frozen whole strawberries, thawed and chopped, for the fresh strawberries