Paula Deen's Strawberry Shortcake

Serves approx 15

1 large angel food cake or yellow cake, store bought or made from the box


Custard:
1 8-oz. pkg. cream cheese (or neufchatel)
1 (14 oz.) can sweetened condensed milk
12 oz. whipped cream (I like light coolwhip)

Glaze:
2 cups sugar
6 Tblsp. cornstarch
6 Tblsp. strawberry Jello
2 cups water
4 cups strawberries cut in half or quarters (can use frozen)

Whole strawberries and mint leaves, for garnish

Cut cake into 1" squares. Mix together softened cream cheese, condensed milk, and whipped cream in a
bowl and set aside. In a medium saucepan, stir together sugar, cornstarch, and Jello; add water. Cook,
stirring over medium heat until thick. Remove from heat and allow to cool completely, then fold in
strawberries. Place cake cubes in a trible bowl or other taller dish or make individual servings in clear
plastic cups, top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order
for remaining cake, glaze, and custard.