Strawberry shortcake with fresh custard

Ingredients:
1 large angel food cake
For the custard
1 (8-ounce) package cream
cheese, softened
1 (14-ounce) can sweetened
condensed milk
1 (12-ounce) container
frozen whipped topping, thawed
For the glaze
1 cup sugar
3 tablespoons cornstarch
3 tablespoons strawberry
gelatin (recommended: Jell-O)
1 cup water
2 cups fresh strawberries, cut
in 1/2 (if berries are extra
large, they can be cut into
quarters)
Whole fresh strawberries and
mint leaves, for garnish

Preparation :

Slice cake horizontally, using a serrated knife, into 3 equal layers.

For the custard

Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.

For the glaze

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.

For asembly :

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 and fresh mint leaves.

YieldS: 10 to 12 servings