1 square or bar angel food cake
1/2 c. powdered sugar
1 (8 oz.) cream cheese, softened
1 lg. Cool Whip
1 1/2 - 2 qts. strawberries
1 pkg. Wickes strawberry glaze

Remove as much of the brown crust from cake as possible by cutting or scraping with a serrated knife. (This keeps the filling pure white.) Break or cut the cake into bite sized cubes. Beat the powdered sugar with the softened cream cheese; fold in the Cool Whip. Stir cake pieces into the cream mixture and spread into an 8"x12" or 9"x13" Pyrex or serving dish. Clean strawberries and slice larger berries. Mix with glaze and spread on top of cake mixture. Refrigerate.