Recipe - Strawberry Sponge Cake

1 qt Fresh strawberries; minced
1 13.5oz carton strawberry
glaze
9 Individual creamfilled
sponge cakes
1 pack (8 oz) cream cheese;
softened
1 cn (14.5 oz) sweetened
condensed milk
1 12oz carton frozen whipped
topping; thawed

Combine the strawberries and glaze; set aside. Slice cakes in half
lengthwise; place in an ungreased 13x9x2inch 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 MCRecipe Digest by The Taillons taillon@access.mountain.net on
Mar 29, 1998