For strawberry filling:
2 pints fresh strawberries, *cubed.
1/3 cup granulated sugar
One can strawberry pie filling.
*reserve 5 – 6 strawberries for garnish
For mousse filling:
2-8 ounce cream cheese
2 cups powdered Sugar
2 cups heavy cream
2-8 ounce containers cool whip
1 tablespoon vanilla extract
One angel food cake or vanilla pound cake, cubed
Mix together strawberries with the one third cup sugar and juice of one lemon. Set aside. Place the two cream cheese with one and a half cups powdered sugar and one and a half cups heavy cream in A bowl. Add 1 tablespoon vanilla and whip until smooth and fluffy, approximately 2 – 3 minutes. In another bowl, whip one container of Cool Whip with a half a cup powdered sugar until combined. Fold Cool Whip mixture into the cheesecake mixture by hand. Add the strawberry pie filling to the strawberries, mixing well. To assemble, alternate layers of cubed cake, strawberries, and vanilla cheesecake mousse in large glass bowl or trifle bowl. Repeat layers until all ingredients have been used. Top with remaining eight-ounce cool whip. Add sliced strawberries as garnish if desired.