Paula Deen'S Strawberry Shortcake

• 1 large angel food cake
• For Custard
• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) container frozen whipped topping, thawed
• For Glaze
• 1 cup sugar
• 3 tablespoons cornstarch
• 3 tablespoons strawberry Jell-O gelatin dessert
• 1 cup water
• 2 cups fresh strawberries, cut in half (if berries are extra large, they may be cut into quarters)
• strawberry, for garnish
• mint leaf, for garnish

1. Slice cake, using a serrated-edge knife, horizontally into three equal layers.
2. Mix together cream cheese, condensed milk and whipped topping in a bowl; set aside.
3. In a medium saucepan, stir together sugar, cornstarch and Jell-o, add water.
4. Cook, stirring over medium heat until thick. Remove from heat and allow to cool completely, then fold in strawberries.
5. Place one layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture.
6. Repeat layering in this order for remaining cake, glaze, and custard.
7. For a pretty presentation, top cake with three whole fresh strawberries and fresh mint leaves.

angel food cake, cream cheese, condensed milk, frozen whipped topping, sugar, cornstarch, strawberry, water, fresh strawberries, strawberry, mint leaf

Taken from www.food.com/recipe/paula-deens-strawberry-shortcake-114015 (may not work)