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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 leftovers.
Yield: 16 servings.
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Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |