Strawberry Creme Cake - cooking recipe

Ingredients

16 oz. frozen strawberries
large angel food cake
2 small pkg. vanilla pudding
1/4 c. water
1 Tbsp. cornstarch
1 large Cool Whip

Preparation

Thaw strawberries.
Drain and save juice.
Break angel food cake into bite size pieces.
Place in 9 x 13-inch glass dish. Cook according to directions vanilla pudding.
Pour over cake while hot.
Set aside to cool, but do not refrigerate.
Add water to drained juice.
Mix with cornstarch and cook until thick.
When cool, add strawberries to thickened juice mixture, then spread over cake and pudding.
Spread Cool Whip over strawberry mixture. Refrigerate overnight.
Cut into squares and top with a strawberry if desired.