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This dessert is always the first to go at any gathering. It is light and refreshing and perfect during strawberry season.
by PCrocker·published 2004-05-10
Open original recipeDessert
Tear angel food cake into 1 inch pieces and toss with 2 cups of the Cool Whip.
06Press into 9x13 inch pan (I use glass so you can see the pretty layers).07Set aside.08Combine cream cheese, 1/2 cup remaining sugar, and vanilla in mixer bowl.09Beat until smooth.10Stir in remaining Cool Whip.11Spread evenly over cake layer.12Pour cooled strawberry mixture over cream cheese layer, spreading to cover cake evenly.13Refrigerate 2 to 3 hours before serving.14Note: You may substitute a 16 ounce bag of frozen whole strawberries, thawed and chopped, for the fresh strawberries.