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Strawberry Sponge Cake

Posted by on Jan. 21, 2009 at 3:51 PM
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Strawberry Sponge Cake
16 servings

1 quart fresh strawberries, diced
13 1/2 oz. carton strawberry glaze
9 individual cream-filled sponge cakes (such as Twinkies)
8 oz. pkg. cream cheese, softened
14 1/2 oz. can sweetened condensed milk
12 oz. carton frozen whipped topping, thawed


Combine the strawberries and the strawberry 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 mniutes or until ready to serve. Spoon into
individual serving dishes. Refrigerate any leftovers.

 


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by on Jan. 21, 2009 at 3:51 PM
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