1 box white cake mix with pudding

Mix cake as directed on package and bake in a 9 x 13 inch pan. When done, while cake is still hot, poke holes all over (a straw works well).

FILLING:

Make filling while cake is baking. Cook until thick: 4 tbsp. cornstarch 1 c. water

Take off burner and add: Dash of salt 3 drops red food coloring (optional) 2 c. fresh sliced strawberries

Pour this over the cake while the mixture is still hot. Cool cake with filling on top. Place in refrigerator to chill.

TOPPING:

1 (8 oz.) pkg. cream cheese
1 1/2 to 2 c. confectioners' sugar
1 container La Creme Topping or other non-dairy topping (4 c.)

Cream together cream cheese and confectioners' sugar, then gradually mix in whipped topping until well blended. Spread over chilled cake. Garnish with fresh strawberries. Keep refrigerated.