1 lg. angel food cake
1 lg. Cool Whip (12 oz.)
1 (12 oz.) sour cream
1 (5 oz.) evaporated milk
3/4 c. powdered sugar
1 jar strawberry glaze (16 oz.)
1 qt. fresh strawberries

Break cake into bite-size pieces. Mix sour cream, milk, Cool Whip and sugar. Add strawberries to glaze and mix well.

Make a 1-2 inch layer of cake in punch bowl. Make a layer of strawberry mixture then a layer of topping mixture. Repeat layers 2-3 times.