Strawberry Shortcake

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

1. Slice cake, using a serrated knife, horizontally into 3 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 gelatin; add water.
4. Cook stirring over medium heat until thick.
5. Remove from heat and allow to cool completely.
6. Fold in strawberries.
7. Place 1 layer of cake in a large clear bowl.
8. Top with a layer of glaze, followed by a layer of custard mixture.
9. Repeat layering in this order for remaining cake, glaze and custard.
10. Top cake with 3 whole fresh strawberries and fresh mint leaves.

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

Taken from www.foodnetwork.com/recipes/paula-deen/strawberry-shortcake-recipe.html (may not work)