Healthy Recipes: Fresh ingredients when available from our Organic Gardens.
- 1 large angel food cake
- For the custard
- 1 i– 8 oz. pkg cream cheese
- 1 14 oz. can sweetened condensed milk
- 1 12 oz. container frozen whipped topping, thawed
For the glaze:
- 1 cup sugar
- 3 T cornstarch
- 3 T strawberry Jell-O
- 1 cup water
- 2 cups fresh strawberries, cut in 1/2
- Whole fresh strawberries for garnish
For the cake: Slice cake, using serrated knife, horizontally into 3 equal layers
For the custard: Mix together cream cheese, condensed milk and whipped topping in a bowl; set aside
Glaze: In a med. saucepan stir together sugar, cornstarch & gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.
Assembly: Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, following by a layer of custard mixture. Repeat layering for remaining cake, glaze & custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.