Delicious Strawberry Heaven

In a medium saucepan, combine 1/2 cup of sugar, cornstarch, Jell-O, lemon juice, and water.
Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
Set aside to cool slightly, then stir in the sliced strawberries.
Tear the angel food cake into 1-inch pieces and toss with 2 cups of Cool Whip. Press into a 9×13 inch glass pan.
In a mixer bowl, combine cream cheese, the remaining 1/2 cup of sugar, and vanilla. Beat until smooth.
Stir in the remaining Cool Whip and spread the mixture evenly over the cake layer.
Pour the cooled strawberry mixture over the cream cheese layer, spreading to cover the cake evenly.
Refrigerate for 2 to 3 hours before serving.
Tips for Success
Make sure the strawberry mixture has cooled slightly before adding it to the cake to prevent melting the cream layer.
For the best flavor, use fresh, ripe strawberries.
Refrigerate the dessert long enough for the layers to set properly.
Additional Tips and Variations
You can substitute a 16-ounce bag of frozen whole strawberries, thawed and chopped, for the fresh strawberries if needed. For a different flavor twist, try using a different fruit-flavored Jell-O.