This is such a simple and tasty recipe!! The recipe is one I received from The Farm Bulletin of Georgia. When my dear mother was alive, she received her newsletter every month. They have good recipes like that. This time of the year, strawberries are so abundant and delicious. I wanted something easy and yummy, of course for tonight's covered dish. I wanted to make a casserole of Georgia Fresh Corn and Strawberry Heaven. I bet I won't bring home any leftovers.


-1 -angel foodcake-

-1 MEDIUM container CoolWhip.

-1 C.Of cream cheese

-1 C.Of sugar.

-1 TSP.Of vanilla extract

-3 C.Of fresh-sliced-strawberries.

-3 TBSP.Of cornstarch

-1 PKG.Of strawberry gelatin dessert

-1 TBSP.Of lemon juice

-1 C.Of water


-Step I-Combine half a cup of sugar with cornstarch, strawberry gelatin, lemon juice, and water in a medium saucepan. 

-Step II-Cook stirring continuously, over medium heat, until the mixture comes to a boil and thickens. 

To cool, set aside for 10 minutes. 

-Step III-Stir in the slices of fresh strawberries.

-Step IV-Tear the angel food cake into 1" pieces and toss with the Cool Whip. 

-Step V-Press the mixture in a 9.13" pan, and put aside. 

-Step VI-In a mixing dish, add the cream cheese, 1/2 cup remaining sugar, and vanilla extract, and beat until smooth and fluffy. 

-Step VII-Stir the rest of the Cold Whip in. 

-Step VIII-Spread thinly over a sheet of icing. 

-Step IX-Pour the cooled strawberry mixture over the sheet of cream cheese, spreading thinly to cover the cake. 

-Step X-Until serving, refrigerate for 2 to 3 hours.