Step 1

Slice the angel food cake into 1" cubes and layer them in the bottom of an ungreased 9x13 baking dish. Set aside.

Step 2

In a medium bowl, add the cold whipping cream and vanilla. Beat on high with a hand mixer or in a stand mixer until the mixture starts to foam and get slightly thicker--about 3 minutes. Add the powdered sugar and beat on high until stiff peaks form--another 2 to 3 minutes. Be careful not to over beat your cream or it will separate and turn to butter. When the mixture will hold a peak that doesn't fall over, it's ready.

Step 3

In a small bowl, blend the cream cheese, powdered sugar, half of the whipped cream and milk together with a handheld mixer.

Step 4

Spread in dollops over the cake. Use a spatula and your fingers to spread it around. It will be thick. Just do the best you can.

Step 5

Spread the other half of the whipped cream over the cream cheese layer.

Step 6

Mix the berries and glaze in another bowl and spread evenly over the cool whip.

Step 7

Refrigerate until ready to serve.