Ingredients

1 pkg, angel food cake (16 oz.) 3/4 c. powdered sugar, divided 1 pkg, (8 oz.) cream cheese, softened 1 lemon 7 drops yellow food coloring, (optional) 1 8oz. container light cool whip 1 jar (11.75 oz) strawberry ice cream topping 12 fresh strawberries for garnish Using your PC stoneware bar pan, or a jelly roll pan, prepare angel food cake according to package directions and cook at 350F for 30-35 minutes. If using pc bar pan, cut an 18 inch piece of parchment paper to line pan. I guess you could use it in a regular jelly roll pan too! After removing from oven to cooling rack, evenly sprinkle 1/2 cup of powdered sugar over top. Place another piece of parchment paper over top of cake. Place cooling rack on top of cake and carefully invert. Remove pan from cake and parchment paper from cooked side of cake. Roll up cake in parchment paper as for a jelly roll and cool completely. Unroll cake and spread with 1/4 cup of strawberry ice cream topping. I used a little more than that cause I really like the strawberry stuff!! Combine cream cheese, 1/4 c. powdered sugar, zest of whole lemon and 1 Tblsp. juice from lemon. Add food coloring if desired. Fold in 1 cup of cool whip. Gently spread over stawberry topping. Re-roll cake and sprinkle with more powdered sugar. Serve with remaining cool whip and fresh strawberries

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