Title: Strawberry Sponge Cake
Categories: Not, Sent
Yield: 16 Servings

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

Combine the strawberries and glaze; set aside. Slice cakes in half
lengthwise; place in an ungreased 13x9x2-inch 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 MC-Recipe Digest by The Taillons on
Mar 29, 1998