| 1. |
Cut up angel food cake and cover the bottom of a dish or pan (make sure it is deep enough for all ingredients). |
| 2. |
In a medium bowl, beat cream cheese and Splenda together until light and fluffy. Fold in whipped topping (like Cool Whip). |
| 3. |
Mash the cake down with your hands and spread the cream cheese mixture over the cake. |
| 4. |
Slice strawberries (an egg slicer works great). |
| 5. |
In a bowl, beat the strawberry jelly preserves until smooth. |
| 6. |
Mix sliced strawberries into the preserves, then spread over cream cheese layer. |
| 7. |
Keep chilled until served. |
| 8. |
Note: I like to make this dessert for diabetics (all ingredients can be purchased sugar free). The cream cheese may be replaced with sugar free fat free cheesecake pudding. Any berries could be used. Have fun with it! |
