Angel Strawberry Dessert

Directions

1. For glaze, in a large saucepan, combine the sugar, cornstarch and gelatin. Add water and stir until smooth. Cook and stir over medium-high heat until mixture begins to boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool completely. Cut half the strawberries into quarters; fold into glaze.
2. In a small bowl, beat cream cheese until smooth. Beat in condensed milk until blended. Fold in whipped topping.
3. In a 4-qt. clear glass bowl, layer half the cake cubes, glaze and cream mixture. Repeat layers. Cut remaining strawberries in half and arrange over the top. Cover and refrigerate for at least 2 hours or overnight.