1 pound cake
1 pt. strawberries
1/3 c. sugar
1 pkg. (8 oz.) cream cheese, softened
1 3/4 c. thawed Birds Eye Cool Whip whipped topping

Cut pound cake horizontally into 3 layers. Crush 1 1/2 cups of the strawberries, reserving remaining berries for garnish. Add sugar to cream cheese, beating until smooth. Fold in whipped topping, then fold in crushed berries. Spread 3/4 cup between each cake layer and the remainder over top and sides of cake. Garnish with reserved berries and chill.