Heavenly Strawberry Dessert

Begin by cubing the angel food cake.

In a medium bowl, combine sliced berries with glaze, one container at a time. Add as much or as little as you’d like.

In another bowl, combine the thawed whipped topping and sour cream (more or less to taste). Slowly stir in (with a spoon) the condensed milk.

In a large bowl (a nice sized chip or snack bowl), begin with a layer of cake, followed by a layer of strawberries, followed by a layer of whipped topping mixture. Repeat until you’ve used up most (or all) of your mixtures.

Refrigerate until ready to serve. This can be made the night before.

Note:
Even though the original recipe calls for the quantity it does, I end up using less. I use about 1.5 containers of glaze, 8 oz. of sour cream, and only 1/3 of the can of condensed milk. This leaves you with a mixture that tastes mostly like whipped topping with a hint of richness from the sour cream and condensed milk.

This can also be made low-fat/sugar free. Every time I make this, I use sugar free glaze, low fat condensed milk, low fat sour cream, and light or sugar free whipped topping; my husband who dislikes anything dietetic could not tell the difference.