1 angel food cake, cut in quarters
1 lg. Cool Whip, completely thawed
1 (8 oz.) cream cheese, room temp.
3 kiwi, peeled & sliced
1 qt. fresh strawberries, sliced (save a few for garnish)
2 whole bananas
1 lg. can crushed pineapple, drained
1/2 c. lemon juice

Brush bananas lightly with lemon juice, slice into 1/4 inch circles. In a clear dessert bowl or any deep bowl, tear 1/4 of cake and place in the bottom of the bowl. Whip together Cool Whip and cream cheese. Spread 1/4 on top of the cake.

Layer 1/2 of the bananas, strawberries and kiwi. Cover with 1/4 of torn cake, layer 1/4 Cool Whip mixture, layer 1/2 of the pineapple. Layer 1/4 of the cake, 1/4 of Cool Whip mixture, layer remaining bananas, kiwi and strawberries. Layer 1/4 of the cake, layer remaining mixture, spread on remaining pineapple.

Garnish with halved strawberries. Chill 2 hours until firm. Serve cold.