Adapted from Miss Lucy's Classic Cajun Deux
Posted at http://mynew30.blogspot.com
2 (10 ounce each) packages of frozen sliced strawberries, thawed - divided
1/3 cup of sugar (eliminate if using sweetened strawberries)
1 (8 ounce) cream cheese, softened to room temperature
1/2 cup of sugar
Juice of 2 lemons
1 (14 ounce) can of sweetened condensed milk
1 (8 ounce) container of Cool Whip, or equivalent fresh whipped cream
1 Angel Food Cake or Pound Cake
First let's make up some simple strawberry sauce. If the strawberries are unsweetened, combine one package of frozen strawberries with the 1/3 cup of sugar and set aside. If using fresh strawberries, rinse them well, and then slice up one container of the berries. Put about 1/2 of them in a bowl and crush them up a bit. Using a potato masher makes an easy job of this. Then add in the 1/3 cup of sugar and the rest of the strawberries from this package and let them sit for at least 30 minutes to juice up.
Beat the cream cheese and 1/2 cup of sugar together until well combined. Add the lemon juice and condensed milk and blend. Add the other package of the frozen strawberries and beat on low just long enough to combine well and till the strawberries are slightly mashed. Carefully fold in the Cool Whip. If using fresh strawberries, rinse and slice first, then mash a little with a potato masher before adding into the cream cheese mixture.
Cut the cake up into small bite size pieces and layer those into the bottom of a 9 x 13 inch pan. Scatter the strawberry sauce all over the top of the cake and cover with the cream cheese mixture. Refrigerate until ready to serve. Keep leftovers {yeah, NOT} in the fridge.
