1 large angel food cake
1 8 oz pkg. cream cheese (softened)
1 14 oz can condensed milk
1 12 oz container of whipped topping
1 cup sugar
3 Tbs. cornstarch
3 Tbs. strawberry gelatin
1 cup water
2 cups fresh strawberry or any fruit cut up
Slice of tear cake into 3 parts. Mix together cream cheese, milk and whipped topping. Set aside.
In medium sauce pan, stir together sugar, cornstarch, and gelatin, add water. Cook stirring over medium over heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.
Place layer of cake in large clear bowl. Top with layer of glaze, followed by layer of custard. Repeat layering for remaining ingredients.