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Ingredients
- 1-1/2 cups sugar
- 5 tablespoons cornstarch
- 1 package (3 ounces) strawberry gelatin
- 2 cups water
- 2 pounds fresh strawberries, divided
- 1 package (8 ounces) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 1 carton (12 ounces) frozen whipped topping, thawed (4-1/2 cups)
- 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
Directions
- 1. For glaze, in a large saucepan, combine sugar, cornstarch and gelatin; stir in water until smooth. Cook and stir over medium-high heat until mixture begins to boil. Cook and stir until thickened, 1-2 minutes longer. 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.
Nutrition Facts
1 cup: 344 calories, 11g fat (8g saturated fat), 24mg cholesterol, 202mg sodium, 57g carbohydrate (43g sugars, 1g fiber), 5g protein.
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