Drunken Strawberry Shortcake Trifle

• 16 ounces, weight Fresh Strawberries, Large
• 2 cups Rum Cream (I Use Sangster's, Divided Use)
• 16 ounces, weight Cool Whip Or Whipped Topping
• 6 ounces, weight Sweetened, Condensed Milk
• 2 Tablespoons Nestle Qwik Strawberry Syrup
• 1 whole Angel Food Cake (I Use Store Bought)
• 2 sprigs Fresh Mint
• 1/2 cups Slivered Toasted Almonds (unsalted)

1. Remove tops from strawberries and slice. Place in a gallon-sized zip top bag and pour just enough rum cream into the bag to cover the strawberries. Squeeze as much air out of the bag as possible and place into refrigerator overnight to marinate, i.e. "get the strawberries drunk."
2. The next day, mix Cool Whip with 1/2 can sweetened consensed milk and the strawberry syrup until smooth.
3. Crumble 1/2 of the angel food cake into the bottom of a trifle bowl. Pour in half of the strawberry mixture, and top with half of the remaining rum cream. Then pour 1/2 the strawberry Cool Whip mixture over the top and cover with 1/2 the slivered almonds. Repeat layering with the remaining ingredients- first angel food cake, then strawberries (save a few for garnish), then rum cream, then strawberry Cool Whip. Top with slivered almonds and garnish with strawberry slices and a couple of sprigs of mint.
4. Keep refrigerated until serving.

strawberries, cream, milk, strawberry syrup, angel, mint

Taken from tastykitchen.com/recipes/desserts/drunken-strawberry-shortcake-trifle/ (may not work)