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angel food cake cream cheese condensed milk frozen whipped topping sugar cornstarch strawberry water fresh strawberries strawberry mint leaf
Viewed: 5 - Published at: 7 years agoIngredients
- 1 large angel food cake
- For Custard
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) container frozen whipped topping, thawed
- For Glaze
- 1 cup sugar
- 3 tablespoons cornstarch
- 3 tablespoons strawberry Jell-O gelatin dessert
- 1 cup water
- 2 cups fresh strawberries, cut in half (if berries are extra large, they may be cut into quarters)
- strawberry, for garnish
- mint leaf, for garnish
Method
- Slice cake, using a serrated-edge knife, horizontally into three equal layers.
- Mix together cream cheese, condensed milk and whipped topping in a bowl; set aside.
- In a medium saucepan, stir together sugar, cornstarch and Jell-o, add water.
- Cook, stirring over medium heat until thick. Remove from heat and allow to cool completely, then fold in strawberries.
- Place one 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.
- For a pretty presentation, top cake with three whole fresh strawberries and fresh mint leaves.
