This is a wonderful cake you can make as sweet as you like depending on how much of the strawberry glaze you use. This is not an overly sweetened cake, and I like to let the strawberry's own flavor speak for itself.
Slice cake and line bottom of 9 X 13 inch pan. Mix cream cheese with cool whip and Eagle Brand milk. Spread on top of cake. Mix together strawberries and glaze and spread on top of second layer.
You can substitute peaches and peach glaze to turn this into a peach cake.
Source: Tennessee Farm Bureau Women County Classics Volume II
By Robyn Fed from Tri-Cities, TN
This is one of my favorite desserts and perfect for summer. This recipe starts with a buttery pecan shortbread cookie crust that is baked and then topped with a creamy filling made with cream cheese and Dream Whip.
Tear angel food cake in cubes or small pieces and put in 9x13 inch cake pan. Dissolve gelatin in hot water and add cold juice/ water.
Combine crumbs, sugar and butter to form crust. Press in the bottom of a 9x13 inch pan. Chill. Beat cream cheese with sugar and 2 tablespoons milk until smooth.
Sweet and tart. Cool and refreshing. Mix crust ingredients until well blended. Spread on bottom of 9x13 inch cake pan.
Line greased 10x15 inch jelly roll pan with greased and floured waxed paper. Sift first 3 ingredients together.
