Heavenly Strawberry Dessert

• 2 packages Angel Food Cake (10 Oz Each), Cubed
• 2 pounds Fresh Strawberries, Cleaned And Sliced
• 2 containers Strawberry Glaze (12.5 Oz Each)
• 16 ounces, weight Whipped Topping
• 16 ounces, weight Sour Cream
• 16 ounces, fluid Sweetened, Condensed Milk

1. Begin by cubing the angel food cake.
2. In a medium bowl, combine sliced berries with glaze, one container at a time. Add as much or as little as you'd like.
3. In another bowl, combine the thawed whipped topping and sour cream (more or less to taste). Slowly stir in (with a spoon) the condensed milk.
4. In a large bowl (a nice sized chip or snack bowl), begin with a layer of cake, followed by a layer of strawberries, followed by a layer of whipped topping mixture. Repeat until you've used up most (or all) of your mixtures.
5. Refrigerate until ready to serve. This can be made the night before.
6. Note:
7. Even though the original recipe calls for the quantity it does, I end up using less. I use about 1.5 containers of glaze, 8 oz. of sour cream, and only 1/3 of the can of condensed milk. This leaves you with a mixture that tastes mostly like whipped topping with a hint of richness from the sour cream and condensed milk.
8. This can also be made low-fat/sugar free. Every time I make this, I use sugar free glaze, low fat condensed milk, low fat sour cream, and light or sugar free whipped topping; my husband who dislikes anything dietetic could not tell the difference.

angel food cake, fresh strawberries, containers, topping, cream, milk

Taken from tastykitchen.com/recipes/desserts/heavenly-strawberry-dessert/ (may not work)