In a small saucepan, combine cugar and cornstarch. Gradually whisk in water and corn syrup until smooth. Cooka nd stir untill mixture comes to a boil. Cook for 1-2 minutes or until thickened. Remove from heat, stir in jello powder until dissolved. Cool to roon temperature, stirring several times.
Cut angel food cake into nine slices, put in a 9x13 baking dish. In a mixing bowl, beat cream cheese and milk until blended. Gradually beat in powdered sugar. Set aside 1/3 cup whipped topping for garnish. Fold in remaining whipped topping. Spread over cake. Top with Strawberries. Pour jello mixture over top. Cover and refirgerate for at least 4 hours. Cut into squares. Top with whipped topping.