| 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 sweetener (like 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. |
