1 angel food cake
16 oz. whole frozen strawberries
1 lg. carton Cool Whip
15 oz. can sweetened condensed milk
3 oz. box strawberry Jello
1 c. hot water
8 oz. cream cheese, softened
1/3 c. lemon juice
Make angel food cake as instructed. In hot water, dissolve Jello Stir in strawberries. Freeze in ice box for 20 minutes to thicken. Add 8 ounces Cool Whip. Chill. Tear cake into bite size pieces. Put into the bottom of a 9×13 inch pan. Beat cream cheese with condensed milk, and lemon juice. Spread over cake pieces. Repeat for strawberry mixture Chill. Serve topped with Cool Whip.