Strawberry Cream Cheese Cake (Makes two cakes)

Dissolve 2 pkgs. (4 3/4 oz each) Danish Dessert in 3 cups tap water.
Boil according to pkg. directions.

While still hot, stir in 4 pkgs. frozen strawberries - DO NOT DRAIN
Set aside to cool.  (If berries are whole or in large pieces, dice)

Prepare 1 pkg. white cake mix according to directions.
Divide cake batter between 2 - 13" X 9" cake pans that have been greased and floured or sprayed.
Bake at 350° for about 15 minutes, until springy.  Cool completely.

Whip 1 1/2 pints whipping cream with 1/2 cup powdered sugar.  Set aside.

Cream 2 8-oz pkgs. cream cheese with 2 cups powdered sugar using electric mixer.

Fold whipped cream mixture into cream cheese mixture.

Divide this evenly and spread on top of the two cooled cakes
Seal edges making sure whipped mixture touches all sides of the pan.

Top with cooled strawberry mixture.  Refrigerate at least two hours or overnight.
Cut into squares to serve.
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