Strawberry & Creme Angel Cake

By nancyjcanzi

Ingredients

• 3 cups fresh strawberries, divided
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 2 Tbsp. sugar
• 1-1/2 tsp. zest and 1 Tbsp. juice from 1 orange
• 2 cups thawed Cool Whip Whipped Topping
• 1 store-bought angel food cake (284 g), cut horizontally in half

Preparation

Step 1

CHOP enough strawberries to measure 2 cups. Refrigerate remaining whole berries for later use.

BEAT cream cheese, sugar, zest and juice in large bowl with mixer until well blended. Add Cool Whip; beat on low speed just until blended. Gently stir in chopped berries. Spread about 2/3 of the Cool Whip mixture onto bottom half of cake. Cover with top of cake and remaining Cool Whip mixture.

REFRIGERATE 1 hour. Arrange remaining berries on top of cake before serving.