16 oz. cream cheese, softened
2 C confectioners' sugar
1 C. sour cream
1/2 tsp. vanilla extract
12 oz. whipped topping
1 angel food cake, cut into bite sized pieces.
2 qt. sweetened strawberries.

Beat cream cheese and confectioners' sugar until light and fluffy. Stir in sour cream and vanilla. Fold in whipped topping. Layer with cake and sweetened strawberries. Chill.

Mash strawberries and sugar with a potato masher and let them sit so they have a lot of syrup. Then layer cake, strawberries, cheesecake mix and repeat. Refrigerate.

Making it the day you desire to eat it will help the cake not to be too soggy.