Ingredients
1-1/2 cups sugar5 tablespoons cornstarch1 package (3 ounces) strawberry gelatin2 cups water2 pounds fresh strawberries, divided1 package (8 ounces) cream cheese, softened1 can (14 ounces) sweetened condensed milk1 carton (12 ounces) frozen whipped topping, thawed (4-1/2 cups)1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
Preparation
For glaze, in a large saucepan, combine sugar, cornstarch and gelatin; stir in water until smooth. Cook and stir over medium-high heat until mixture begins to boil. Cook and stir until thickened, 1-2 minutes longer. Remove from the heat; cool completely. Cut half the strawberries into quarters; fold into glaze.
In a small bowl, beat cream cheese until smooth. Beat in condensed milk until blended. Fold in whipped topping.
In a 4-qt. clear glass bowl, layer half the cake cubes, glaze and cream mixture. Repeat layers. Cut remaining strawberries in half and arrange over the top. Cover and refrigerate for at least 2 hours or overnight.
