Strawberry Angel Torte
- 1 prepared angel food cake.
- 1 package cream cheese, softened.
- 1 cup sugar.
- 1 cup confectioners’ sugar.
- 1 carton (16 oz.) frozen whipped topping, thawed.
- 1 can (21 oz.) strawberry pie filling.
- In a large mixing bowl, beat the cream cheese and sugars until smooth; fold in whipped topping.
- Split cake into four horizontal layers.
- Place bottom layer on a serving plate; top with a fourth of pie filling.
- Repeat layers three times. Refrigerate until serving.