1 (10-inch) angel food cake
2 (8 oz.) pkg. cream cheese, softened
1 c. white sugar
1 (8 oz.) container frozen whipped topping, thawed
1 quart fresh strawberries, sliced
1 (18 oz.) jar strawberry glaze

Crumble cake into a 9X13 inch dish. In a medium bowl, cream sugar and cream cheese until light and fluffy. Fold in whipped topping. Mash cake down with your hands and spread cream cheese mixture over cake. In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until ready to serve.

Yield: 18 servings.