Preheat your oven according to the angel food cake mix package instructions. In a large mixing bowl, combine the cake mix with the required amount of water, using an electric mixer to blend until smooth and frothy, about 1-2 minutes. Pour the batter into an ungreased 9x9 inch baking dish and bake for the time specified on the package until the cake is golden and springs back when lightly pressed.

Once baked, remove the Heaven on Earth Cake from the oven and allow it to cool completely in the dish. Place the cake on a wire rack for approximately 30-45 minutes, ensuring it reaches room temperature.

After the cake has cooled, carefully remove it from the baking dish and transfer it to a cutting board. Using a sharp knife, cut the cake into 1-inch cubes, making sure to keep the pieces uniform for even layering.

Take half of the cubed angel food cake and evenly distribute it across the bottom of an un-greased 9x9 inch baking dish. Press the cubes down gently with your fingers to create a flat, even layer.

With the first layer of cake in place, take 2/3 of the strawberry pie filling and spread it generously over the cake cubes.

Now, take the remaining cake cubes and layer them gently on top of the strawberry pie filling.

In a mixing bowl, beat softened cream cheese until smooth and creamy. Gradually mix in the Jell-O vanilla instant pudding and whole milk, whisking until fully combined.

Pour the creamy filling over the layered cake and strawberry pie filling, allowing it to cascade down. Use a spatula to gently spread it.

Cover the assembled Heaven on Earth Cake with plastic wrap or aluminum foil and place it in the refrigerator. Chill for at least 3-4 hours.

Once chilled, take the cake out of the refrigerator and carefully spread Cool Whip whipped topping over the entire surface.

Using a sharp knife, slice the Heaven on Earth Cake into squares, taking care to keep the layers intact. Serve each slice chilled.