*INGREDIENTS
°1 angel food cake
°1 container (16 ounces) Cool Whip
°8 ounces of cream cheese
°1 cup sugar, divided
°1 teaspoon vanilla extract
°1 liter strawberries
°3 tsp cornstarch
°1 package (3 ounces) Jell-O Strawberry Gelatin Dessert
°1 tablespoon lemon juice
°1 cup of water
* Methods :
STEP 1
Combine in a medium saucepan 1/2 cup sugar, cornstarch, jelly, lemon juice and water.
Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
Let cool slightly.
Stirring in tranche strawberries.
Tear the angel food cake into 1-inch pieces and toss with 2 cups Cool Whip.
Press into a 9 x 13 inch pan (I use glass so you can see the nice layers).
Put aside.
Combine cream cheese, remaining 1/2 cup sugar and vanilla in mixer bowl.
Beat until smooth.
Stir in remaining Cool Whip.
Spread evenly over cake layer.
Pour the cooled strawberry mixture over the cream cheese layer, spreading it to evenly cover the cake.
Refrigerate 2 to 3 hours before serving.
Note: You can substitute fresh strawberries with a 16-ounce bag of frozen, thawed, chopped whole strawberries.
Enjoy !
