Step 1

Place water, 1/2 cup of sugar, cornstarch, and jello into a small saucepan, and whisk until cornstarch is dissolved.

Step 2

Heat over medium heat until glaze is thickened and clear.

Step 3

Set aside to cool slightly, and stir in sliced strawberries.

Step 4

Cut angel food cake into 1 inch pieces and toss with 2 cups of the Cool Whip. Press into 9×13 inch glass pan.

Step 5

Beat cream cheese, 1/2 cup remaining sugar, and vanilla until smooth. Stir in remaining Cool Whip and spread evenly over cake layer.

Step 6

Pour cooled strawberry mixture over cream cheese layer, spreading to cover cake evenly.

Step 7

Refrigerate 2 to 3 hours before serving.