1 (10 inch) angel food cake
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1 quart fresh strawberries, sliced
1 (18 ounce) jar strawberry glaze (or a can of strawberry pie filling)
Crumble the cake into a 9x13 inch dish.
In a medium bowl, cream cream cheese and sugar until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.
(I layered the ingredients and made more of a trifle out of it. I put some of the strawberry mixture on the bottom, angel food cake, the creamed mixture, more of the strawberry mixture, angel food cake then I topped it with Cool Whip.)
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