Ingredients
For the custard:
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) container frozen whipped topping,
thawed
-
For the glaze:
- 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
Directions
Slice cake, using a serrated knife, horizontally into 3 equal
layers.
For the custard:
Mix together cream cheese, condensed milk, and whipped topping in a
bowl; set aside.
For the glaze:
In a medium saucepan, stir together sugar, cornstarch, and
gelatin; add water. Cook stirring over medium heat until thick. Remove
from heat and allow to cool completely. Fold in strawberries.
For assembly:
Place 1 layer of cake in a large clear bowl. Top with a layer of
glaze, followed by a layer of custard mixture. Repeat layering in this
order for remaining cake, glaze and custard. Top cake with 3 whole fresh
strawberries and fresh mint leaves.
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