1 large angel food cake
8 ounces cream cheese, softened
14 ounces sweetened condensed milk
12 ounces frozen whipped topping, thawed
1 1/2 cups sugar
4 1/2 tablespoons cornstarch
4 1/2 tablespoons strawberry gelatin (Jell-O)
1 1/2 cup hot water
2 packages fresh strawberries, quartered
Half of a chocolate bar
DIRECTIONS
1. In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick and everything is absorbed. Remove from heat and allow to cool completely. I place it in the fridge so it doesn't take as long. Add a few ice cubes to further speed up the process.
2. Add all of the strawberries except for 1/2 of a cup worth and reserve for topping.
3. Slice cake, horizontally into 3 equal layers.
4. Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.
5. In a large trifle bowl place a layer of cake, topped with a layer of strawberry, followed by a layer of the custard mixture. Repeat layering in this order for remaining cake, strawberries and custard.
6. Top cake with remaining strawberries and shredded chocolate. It is best to shred the chocolate while it is slightly chilled.
NOTE: You can also assemble in individual trifle bowls.
