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Strawberry Sponge Cake
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1 quart fresh strawberries, diced
1 carton (13-1/2 ounces) strawberry glaze
9 individual cream-filled sponge cakes
1 package (8 ounces) cream cheese, softened
1 can (14-1/2 ounces) sweetened condensed milk
1 carton (12 ounces) frozen whipped topping, thawed
In a large bowl, combine the strawberries and glaze; set aside. Slice
cakes in half lengthwise; place in an ungreased 13-in. x 9-in. dish.
In a large mixing bowl, beat cream cheese and milk until smooth;
fold in the whipped topping. Spread over cakes. Spoon strawberry
mixture over top. Cover and refrigerate for 30 minutes or until ready
to serve. Spoon into individual serving dishes. Refrigerate any
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Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |