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Place water, 1/2 cup of sugar, cornstarch, and jello into a small saucepan, and whisk until cornstarch is dissolved.
Heat over medium heat until glaze is thickened and clear.
Set aside to cool slightly, and stir in sliced strawberries.
Cut angel food cake into 1 inch pieces and toss with 2 cups of the Cool Whip. Press into 9×13 inch glass pan.
Beat cream cheese, 1/2 cup remaining sugar, and vanilla until smooth. Stir in remaining Cool Whip and spread evenly over cake layer.
Pour cooled strawberry mixture over cream cheese layer, spreading to cover cake evenly.
Refrigerate 2 to 3 hours before serving.