| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Not, Sent | 16 | Servings | |
INGREDIENTS
| 1 | qt | Fresh strawberries; diced |
| 1 | 13.5-oz carton strawberry glaze | |
| 9 | Individual cream-filled sponge cakes | |
| 1 | pk | (8 oz) cream cheese; softened |
| 1 | cn | (14.5 oz) sweetened condensed milk |
| 1 | 12-oz carton frozen whipped topping; thawed |
INSTRUCTIONS
Combine the strawberries and glaze; set aside. Slice cakes in half lengthwise; place in an ungreased 13x9x2-inch dish. In a mixing bowl, beat cream cheese and milk until smooth; fold in the whipped topping. Spread over cakes. Spoon strawberry mixture over top. Cover and refrigerate for 30 minutes or until ready to serve. Spoon into individual serving dishes. Recipe by: Quick Cooking - March/April 1998 Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on Mar 29, 1998
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