Strawberry & Creme Angel Cake

• 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

1. Chop enough strawberries to measure 2 cups.
2. Refrigerate remaining whole berries for later use.
3. Beat cream cheese, sugar, zest and juice in large bowl with mixer until well blended.
4. Add Cool Whip; beat on low speed just until blended.
5. Gently stir in chopped berries.
6. Spread about 2/3 of the Cool Whip mixture onto bottom half of cake.
7. Cover with top of cake and remaining Cool Whip mixture.
8. Refrigerate 1 hour.
9. Arrange remaining berries on top of cake before serving.

fresh strawberries, cream cheese, sugar, orange, topping, storebought angel food cake

Taken from www.kraftrecipes.com/recipes/strawberry-creme-angel-cake-122004.aspx (may not work)