Strawberry Shortcake
Recipe courtesy foodtv.com

Ingredients:
1 large angel food cake

For the custard:
1 (8oz) package cream cheese, softened (you can use lite)
1 (14oz) can sweetened condensed milk
1 (12oz) container frozen whipped topping, thawed

For the glaze:
1 c. sugar
3 Tbs cornstarch
3 Tbs strawberry gelatin (Jell-O)
1 c. water
2 c. fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters -- save a few uncut for garnish)

Slice cake, using a serrated knife, horizontally into 3 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 gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.

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. 10 to 12 servings