1 angel food cake
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 tsp. vanilla
1 qt. strawberries
1 pkg. strawberry glaze
1 large container Cool Whip

Use a 9 x 13-inch pan. Tear angel food cake into bite size pieces. Mix with less than half of the container of Cool Whip. Layer in bottom of cake pan and press down.

Mix 1 cup sugar with softened cream cheese and vanilla. Fold in remaining Cool Whip. Layer over top of angel food cake. Slice strawberries and mix with glaze, then pour over cream cheese layer. Refrigerate overnight. Enjoy!