FILLING:

1 (8 oz.) pkg. cream cheese, softened
1 (9 oz.) container Cool Whip
1 sm. box instant vanilla pudding
1 2/3 c. milk
1 round angel food cake
1 qt. fresh strawberries, sliced or 1 qt. frozen berries, drained

GLAZE:

3 oz. strawberry Jello
3 tbsp. cornstarch
1 c. water or drained juice
1 c. sugar

To make glaze: Mix sugar, water and cornstarch. Bring to a boil; boil until clear. Remove from heat; add Jello. Stir to dissolve, let cool. Make filling.

To make filling: Mix dry pudding with 1 2/3 c. milk. Whip until thickened. Mix with cream cheese and Cool Whip. Beat well. Slice angel food cake into 2 layers. Break into pieces. Spread a layer of pieces in the bottom of a 9x13 inch pan. Pour all of filling on cake. Spread remaining cake pieces on filling, then strawberries, then glaze. Pierce through with a knife in places to let glaze drop through. Chill.