1 angel food cake - 10 inch size
     8 ounces cream cheese - softened
     1/4 to 1/2 cup powdered sugar - depending on tastes
     1 cup milk
     16 ounces frozen whipped topping - thawed
     1 quart strawberries - hulled and sliced

1. Cut angel food cake into cubes about 1 1/2 inches in size.
2. Combine cream cheese, sugar and milk and mix until well blended.
3. Fold whipped topping into cream cheese mixture.
4. Layer half of the cake cubes into a trifle dish.
5. Top with half of the cream cheese/whipped topping mixture.
6. Add half of the strawberries on top of the filling.
7. Repeat layers.
8. Cover with plastic wrap and refrigerate for 3 hours or overnight before serving.