Strawberry Angel Food Cake Dessert

Evenly spread the angel food cake cubes over the bottom of a 9-inch by 13-inch casserole dish; reserve.
In a large mixing bowl, using an electric mixer, beat the cream cheese with the powdered sugar until very smooth.
Using a silicone spatula or large spoon, gently fold (don't beat) the whipped topping into the cream cheese mixture by hand until the ingredients are fully incorporated.
Now spoon the prepared filling in dollops all over the top of the angel food cubes in the pan; spread out evenly over the top to all sides of the pan, pressing down a bit as you go.
In a single layer, sprinkle the diced strawberries over the cream cheese topping.
Meanwhile, combine both packets of strawberry gelation with the boiling water; whisking until all the gelatin is fully dissolved; add the cubed ice, stirring until the ice is melted and the gelatin has cooled and is starting to thicken slightly.
Using a small ladle or measuring cup, slowly and gently spoon the cooled gelatin mixture over the diced strawberries. Depending on how tall the sides of your casserole or baking dish is, you may not need quite all of the gelatin since you don't want to overfill the pan.
Cover the dessert with a lid or plastic wrap and carefully transfer to refrigeration; chill the dessert over night or at least 6-8hours.
To serve, cut the chilled dessert into squares and top with a dollop of whipped topping. **If the dessert isn't fully set when you want to serve it, use a large spoon to for each serving.