Ingredients
Scale
- 1 angel food cake
- 1 (16 oz) container Cool Whip
- 8 oz cream cheese, softened
- 1 cup sugar, divided
- 1 teaspoon vanilla extract
- 1 quart fresh strawberries, sliced
- 3 tablespoons cornstarch
- 1 (3 oz) package strawberry Jell-O
- 1 tablespoon lemon juice
- 1 cup water
Instructions
- Make glaze: In saucepan, mix 1/2 cup sugar, cornstarch, Jell-O, lemon juice, and water. Cook over medium heat until thickened. Cool slightly.
- Prepare berries: Fold sliced strawberries into cooled glaze.
- Create base: Tear angel food cake into 1-inch pieces, mix with 2 cups Cool Whip, press into baking dish.
- Whip cream: Beat cream cheese with remaining sugar and vanilla, fold in leftover Cool Whip, spread over cake layer.
- Add topping: Pour strawberry mixture evenly over cream layer.
- Chill 2–3 hours before serving.
Notes
- Best served chilled.
- Can be prepared a day in advance for flavors to meld.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American