1In a real large pan whip room-temp cream cheese gradually adding large spoonfuls of cool whip blending each spoonful through until all is used up. You can add more if you want.
2After angel food cake has completely cooled remove any dark brown or hard pieces of cake. Tear the rest into small pieces. Add into the cream cheese mixture. Work the cake through the mixture using a large spoon, covering the cake pieces. Push the cake into a deep dish pie plate or large serving dish.
3You will need to leave about 1 inch from top of pan to add the strawberry pie filling over. Cover and refrigerate at least 1 hr before serving.