A Refreshing Dessert For The Upcoming Holiday/OLD SCHOOL TRIPLE LAYERED STRAWBERRY SHORT CAKE TRIFLE
OLD SCHOOL STRAWBERRY SHORT CAKE TRIFLE
RECIPE:
1 large angel food cake
1 (8 oz) package softened cream cheese
1 (14 oz) can sweetened condensed milk
1 (12 oz) container thawed frozen whipped topping
1 cup sugar
3 tablespoons cornstarch
3 tablespoons strawberry gelatin
1 cup water
2 cups cut in half. If berries are extra large, they can be cut into quarters fresh strawberries
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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