1 angel food cake
1 (16 oz) Cool Whip
8 oz cream cheese
1 cup sugar, divided
1 tsp vanilla extract
1 quart fresh strawberries, sliced
3 tbsp cornstarch
1 (3 oz) pkg strawberry Jell-O
1 tbsp lemon juice
1 cup water
Combine in medium saucepan 1/2 cup sugar, cornstarch, Jello, lemon juice, and water. Cook over medium heat, stirring constantly, til mixture comes to boil and thickens. Set aside to cool slightly.
Stir in sliced strawberries. Tear angel food cake into 1 inch pieces toss with 2 cup of Cool Whip. Press into 9×13 inch pan (I use glass so you can see the pretty layers). Set aside. Combine cream cheese, 1/2 cup remaining sugar, vanilla in mixer bowl. Beat til smooth. Stir in remaining Cool Whip. Spread evenly over cake layer.
Pour cooled strawberry mixture over cream cheese layer, spreading to cover cake evenly. Refrigerate 2-3 hours before serving.
White Chocolate Mousse
1/2 cup whipping cream
1/2 cup chopped white chocolate
4 oz cream cheese
1-3 tbsp powdered sugar, divided
1/2 tsp vanilla extract
pinch of salt
In medium mixing bowl, beat whipping cream high speed til stiff peaks form. Set the bowl aside. Gently melt white chocolate in small pot over low heat or in 30-second increments, stirring frequently, in the microwave at half-power. Using same beaters you used to beat whipping cream, beat cream cheese and 1 tbsp powdered sugar til light and fluffy. Beat in white chocolate, vanilla extract and salt on medium speed til well combined. Fold in whipped cream. If it’s not combining easily, you can use the mixer to beat it in on the very lowest setting, just til combined. Do not over beat!
Taste mousse if it’s not sweet enough, fold in tbsp or two of powdered sugar til the mousse is sweet enough for you. Serve immediately or refrigerate 1-2 hours for firmer. Refrigerate any leftovers for up to 2 days.