Strawberry Heaven

INGREDIENTS:

SERVINGS 15

• 1 angel food cake

• 1 container (16 ounces) Cool Whip

• 8 ounces cream cheese

• 1 cup sugar, divided

• 1 teaspoon vanilla extract

• 1 quart fresh strawberries, sliced ​​

• 3 tablespoons cornstarch

• 1 package (3 ounces) strawberry gelatin dessert

• 1 tablespoon lemon juice

• 1 cup water

DIRECTIONS:

Combine 1/2 cup sugar, cornstarch, gelatin, Add lemon juice and water to a medium saucepan.

Cook over medium heat, stirring constantly, until the mixture boils and thickens.

Allow to cool slightly.

Add the sliced ​​strawberries.Cut the angel food cake into 1-inch pieces and mix with 2 cups of Cool Whip.

Press into a 9 x 13 inch pan (I use glass so you can see the pretty layers).

Set aside.

Combine cream cheese, remaining 1/2 cup sugar, and vanilla in mixing bowl.

Beat until smooth.Add the remaining Cool Whip.

Spread evenly over the cake base.

Pour the cooled strawberry mixture over the cream cheese layer, spreading it so that the cake is evenly covered.

Refrigerate for 2 to 3 hours before serving.

Note:

You can substitute the fresh strawberries with a 16-ounce bag of frozen whole strawberries, thawed and chopped.

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