strawberry shortcake trifle ♥

It is mother’s day and here is a special treat my mother used to make, I miss her every mothers day, her passing in 1991, she was only 37, she had juvenile diabetes, and I will remember all of the beautiful memories of her. She loved sugar free angel food cake, here is my version of it in a  trifle...in honor of my mother.. ♥

Please help support diabetes and find a cure.. http://www.jdrf.org/ ♥

 

  Angel Food Cake - Large

Custard:

• 1 Cream cheese Fat Free -softened, 8 oz.
• 1 Can Low Sugar Sweetened Condensed Milk - 14 oz.
• Cool Whip Fat Free - 12 oz.

For the glaze:

• 1C Stevia Sugar Substitute
• 3T Cornstarch
• 3T Strawberry Jello Mix Sugar Free
• 1C Water
• 2C Fresh Strawberries - cut in half
• Slice the cake into 3 equal layers horizontally. Mix together the cream cheese, condensed milk, and whipped topping for the custard and set aside. In a medium saucepan, stir the sugar, cornstarch, Jello and add the water. Stir on medium heat until it thickens. Remove from heat and allow to cool completely. Fold in the strawberries. Place the first layer of cake and top with a layer of glaze and then a layer of custard mixture. Repeat layering in this order for the remaining cake, glaze and custard. Garnish the top with strawberries and mint leaves enjoy! ♥