5 c. angel food cake cubes
8 oz. pkg. cream cheese, softened
1 (21 oz.) can strawberry pie filling
1 (8 oz.) pkg. strawberry Cool Whip, thawed and divided
1 c. confectioners sugar
1/2 c. toasted chopped pecans

Place cake cubes in large bowl. In medium bowl, combine sugar and cream cheese. Beat until blended. Fold Cool Whip into cream cheese mixture, then stir in pecans. Add this mixture to cake cubes and mix well. Spoon cake mixture into trifle bowl. Spread strawberry pie filling evenly on top or, if desired, layer half the cake mixture and pie filling; repeat layers. Cover and refrigerate at least three hours before serving.