4 3/4 oz. pkg. strawberry or raspberry flavored Danish dessert
1 3/4 c. water
2 tbsp. lemon juice
2 boxes fresh strawberries
1 sm. loaf angel food cake, sliced 1/4 - 1/2 inch thick
1 pt. whipping cream
2 (3 oz.) pkgs. cream cheese, soft
1 c. powdered sugar
1 tsp. vanilla

Prepare Danish dessert using water and lemon juice for the liquid. Otherwise, follow package directions. Cool to room temperature.

Meanwhile, clean and stem berries. Dry well on paper towel, hulled end down. Arrange angel food cake in a 2-quart rectangular glass pan (13x9). Combine whipping cream, soft cream cheese and whip until stiff. Gently beat in powdered sugar and vanilla. Spread mixture over cake.

Arrange whole berries on top, pushing the stem end of each into cream. Using a spoon, carefully glaze each berry with the cooled Danish dessert. When all are coated, fill the remaining surface with glaze. Chill several hours before serving. Cut into squares.