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Delicious Strawberry Heaven
- In a medium saucepan, combine 1/2 cup of sugar, cornstarch, Jell-O, lemon juice, and water.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
- Set aside to cool slightly, then stir in the sliced strawberries.
- Tear the angel food cake into 1-inch pieces and toss with 2 cups of Cool Whip. Press into a 9×13 inch glass pan.
- In a mixer bowl, combine cream cheese, the remaining 1/2 cup of sugar, and vanilla. Beat until smooth.
- Stir in the remaining Cool Whip and spread the mixture evenly over the cake layer.
- Pour the cooled strawberry mixture over the cream cheese layer, spreading to cover the cake evenly.
- Refrigerate for 2 to 3 hours before serving.
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