1 quart fresh strawberries
1/2 cup sugar
8 ounces cream cheese, softened
1 cup powered sugar
1 (8 ounce) container frozen whipped topping (cool whip)
1 (14 ounce) angel food cake, cut into cubes

1. Wash, stem and cut strawberries in half.
2. Add sugar; toss to mix well.
3. Chill.
4. Beat cream cheese and powdered sugar well.
5. Fold in whipped topping and cake cubes.
6. Spread cake into an ungreased 13 X 9 dish.
7. Cover and chill for 2 hours.
8. Cut cake into squares; top with strawberries.

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