2 (8 oz.) boxes Cool Whip
8 oz. cream cheese
1 tsp. vanilla
1 c. powdered sugar
2 cans strawberry pie filling

Whip the first 4 items. Blend together well. Slice angel food cake. Put a small layer of cream cheese mixture on bottom of bowl. Place a layer of cake, then a layer of cream cheese mixture. Top with strawberry pie filling or any other kind of desired pie filling. Refrigerate until serving.

Variation: Cut the top off cake about 1-inch thickness. Set aside. Remove inside of cake all the way around, leaving about 1-inch wall so you have a hollow ring with a bottom. Fill with Cool Whip mixture, pie filling and small pieces of the cake removed from center in alternate layers. Be sure each layer is smoothed with spoon so there won't be holes. Place top of cake back on and use filling and Cool Whip mix for icing. Chill well before serving. Refrigerate any leftovers.