Paula Deen's Strawberry Shortcake

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 12
• 1 large angel food cake
• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) container frozen whipped topping, thawed
• 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

Recipe

• 1 slice cake, using a serrated-edge knife, horizontally into three equal layers.
• 2 mix together cream cheese, condensed milk and whipped topping in a bowl; set aside.
• 3 in a medium saucepan, stir together sugar, cornstarch and jell-o, add water.
• 4 cook, stirring over medium heat until thick. remove from heat and allow to cool completely, then fold in strawberries.
• 5 place one layer of cake in a large clear bowl. top with a layer of glaze, followed by a layer of custard mixture.
• 6 repeat layering in this order for remaining cake, glaze, and custard.
• 7 for a pretty presentation, top cake with three whole fresh strawberries and fresh mint leaves.