1 prepared angel food cake
2 cups of sliced strawberries
1 14 oz. container of strawberry glaze
8 oz. cream cheese, softened (use Philadelphia only)
1 12 oz. container of Cool Whip
1/2 to 3/4 cup of Splenda
Take 2-4 slices of the cake and tear into pieces and line bottom of trifle bowl. With mixer, cream softened cream cheese and Splenda. With a large spatula, fold in the Cool Whip. In a separate bowl, combine strawberries and glaze. Spread about 1/2 of the strawberry mixture on top of the angel food cake. Then on top of that, spread 1/2 of the cream cheese mixture. Put another layer of the torn angel food cake; then the rest of the strawberry mixture then the cream cheese mixture (end with cream cheese mixture). Can garnish with strawberry halves. Chill for about an hour or two. Sometimes, I make 1/2 of the strawberry and cream cheese mixtures to have extra for layering.