Ingredients
1 quart fresh strawberries, diced1 carton (13-1/2 ounces) strawberry glaze9 individual cream-filled sponge cakes1 package (8 ounces) cream cheese, softened1 can (14-1/2 ounces) sweetened condensed milk1 carton (12 ounces) frozen whipped topping, thawed
Preparation
In a large bowl, combine the strawberries and glaze; set aside. Slice cakes in half lengthwise; place in an ungreased 13x9-in. dish.
In a large 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. Refrigerate any leftovers.
