Using a mixer, beat the whipped topping. As it starts to thicken, add 2 tablespoons of the sugar substitute and vanilla extract, beating until stiff. Refrigerate.
Beat the cheese until smooth, slowly adding the pudding and 1 tablespoon of the sugar substitute. By hand, mix in a third of the prepared whip. If this mixture is too thick, add some soy or regular milk to reach a smooth, creamy texture. Refrigerate.
Hull, wash, and slice the strawberries, setting some aside a few small ones for garnish. Prepare the jello with cool water. Add 1 cup of boiling water and stir.
Crumble the cake and sprinkle into the bottom of 6 (3-ounce) glass serving cups or in 2 (3-inch) round cake molds resting on plates, or in a small trifle bowl. With a spoon, drizzle some of the jello mixture over the cake and line with sliced strawberries. Pour a small amount of the cheese mixture over the jello; follow with whipped topping and continue layering, leaving room on top for garnish.
Melt the chocolate in the microwave 15 seconds or over a pot of boiling water, mixing until smooth. With a spoon, swirl over the top of a free-form design, or use any of its suggested garnishes. Decorate with small flowers made from the remaining whipped topping. Refrigerate until firm, then cover and keep refrigerated.
To remove from cake molds, dip a sharp knife in warm water and cut around the edges.