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1 angel food cake
1 (8 oz.) cream cheese, softened
1 c. confectioners sugar
3/4 c. milk
1 (8 oz.) Cool Whip (room temperature)
1 qt. strawberries
1 pkg. strawberry glaze

Crumble cake into 9 x 13 pan. In a large bowl, cream together cream
cheese, sugar, milk and Cool Whip until smooth; spread over cake
crumbles. Refrigerate 1 hour. Wash and slice strawberries. Cover
cream cheese mixture with berries; add glaze. Refrigerate. Dessert
is better if made the day before it's served.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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