Angel Food Cake With Caramel Sauce

1 package (3 ounces) cream cheese, softened
1/4 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 prepared angel food cake (10 inches)

Caramel Sauce
1 cup half-and-half cream, divided
3/4 cup sugar
1/2 cup light corn syrup
1/4 cup butter (no substitutes)
Pinch salt
1/2 teaspoon vanilla extract

In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; set aside.

Cut cake horizontally into two layers. Place the bottom layer on a serving plate; spread with cream cheese mixture. Replace top; refrigerate.

In a saucepan, combine 3/4 cup of cream, sugar, corn syrup, butter and salt. Cook and stir until mixture reaches soft-ball stage (234°). Slowly add remaining cream.

Cook and stir until mixture returns to soft-ball stage (234°). Remove from the heat; stir in vanilla. Cool. Drizzle over cake. Store in the refrigerator. Makes 12 servings.