Strawberry Shortcake
Custard:
1 8 oz package cream cheese, softened
1 14 oz can sweetened condensed milk
1 12 oz container frozen whipped topping, thawed
Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.
Glaze:
1 cup sugar
3 Tbs cornstarch
3 Tbs strawberry jell-o
1 cup water
2 cups fresh strawberries, cut to desired size
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.
Assembly:
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.
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