Ingredients Jump to Instructions ↓

  1. 1 large angel food cake

  2. 1 (8-ounce) package cream cheese , softened

  3. 1 (14-ounce) can sweetened condensed milk

  4. 1 (12-ounce) container frozen whipped topping, thawed

  5. 1 cup sugar

  6. 3 tablespoons cornstarch

  7. 3 tablespoons strawberry gelatin (recommended: Jell-O)

  8. 1 cup water

  9. 2 cups fresh strawberries, cut in

  10. 1/2 (if berries are extra large, they can be cut into quarters) Whole fresh strawberries and mint leaves, for garnish

Instructions Jump to Ingredients ↑

  1. Slice cake, using a serrated knife, horizontally into 3 equal layers. Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside. In a medium saucepan , stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries. Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.


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