Whisk corn starch and water together in a small bowl or liquid measuring cup.

Add the corn starch mixture together with the sugar in a medium saucepan.

Mix in the strawberry purée.

Bring the mixture to a boil over low to medium heat, constantly stirring with a spatula. Once the mixture boils, cook for 3 to 5 more minutes, or until your sauce thickens up and turns a deep ruby red.

Then remove your strawberry sauce from the heat and allow it to cool. I like to put mine in the freezer, stirring occasionally, while I go about making the filling and preparing my crust.

Add the Dream Whip, milk, and vanilla to a large mixing bowl.

Whisk them together, according to package directions, 'til the mixture begins to form soft peaks. It'll take about 4 minutes.

In a separate bowl, whip the cream cheese well. Then add both the cream cheese and the powdered sugar to the Dream Whip mixture.

Whisk for about 3 to 5 minutes, or 'til smooth and creamy.

Slice the angel food cake into 1-inch cubes, and spread those cubes in the bottom of a 9×13 baking dish.

Spread the creamy Dream Whip filling over the angel food cake.

Once the sauce has cooled, mix the sliced strawberries into the sauce.

Then spread that wonderful strawberry sauce over the Dream Whip filling.

Cover and chill it in the fridge for at least 4 hours, or overnight if possible, before serving.