1Beat cream cheese, cool whip, milk and pudding 2 min.
2Wash, cap, and sliced strawberries.
3Slice angel food cake into 3 even layers.
4In a large bowl, lay your first layer of angel food cake, moderately cover this with the cream cheese mixture, then a layer of sliced, capped strawberries, and repeat this pattern for the next two layers.
5Mix in a medium sauce pan, sugar, water, cornstarch, and 3 tbsp. of jell-o mix. Bring to a boil until it begins to thicken. remove from heat and let the glaze cool. pour over your cake after cooling and refrigerate until serving. Serve chilled.