Step 1: Crumble the angel food cake in pieces the spread into a 9 x 13 inch dish.
Step 2: In a bowl beat the cream cheese with 1 to 1 1/4 cups sugar until light and fluffy; fold in the Cool Whip topping until thoroughly combined.
Step 3: Using your hands push the the cake down, then spread the cream cheese mixture over the cake.
Step 4: In a bowl combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.
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