Dessert / Jello: Strawberry Danish Delight

By Shelly Carey

Ingredients
16 oz angel food cake, prepared
16 oz Cool Whip, divided
1 ½ cups powdered sugar
8 oz cream cheese, softened
1 ½ Tablespoons vanilla
1 tub strawberry glaze (in produce section at Kroger, or recipe follows)
12-16 oz fresh strawberries

Directions
In a large bowl, tear the angel food cake into small pieces and mix with half of the Cool Whip. Pat the angel food cake mixture into the bottom of a 9 x 13-inch dish.

Blend the cream cheese until smooth. Gradually add powdered sugar and vanilla. Blend until smooth. Fold in the remaining Cool Whip. Spread evenly over the first cake mixture.

Slice fresh strawberries and arrange neatly on the second layer. Pour the glaze over the strawberries and gently use a spatula to push the glaze and cover all strawberries completely.

Strawberry glaze
1 cup water
1 cup sugar
¼ cup cornstarch
3 Tablespoons strawberry Jell-O (unprepared)
3-4 drops red food coloring

Heat the water, sugar and cornstarch until clear. Add the Jell-O and food coloring. Let the mixture cool completely before spreading on the dessert.