A LEGACY OF GEORGIA COOKING - RECIPE OF THE MONTH
This month's featured recipe is from the Sweets section of our cookbook,
A Legacy Of Georgia Cooking.
1 can sweetened condensed milk
1/4 cup lemon juice
8 oz. frozen non-dairy whipped topping, thawed
1 large angel food cake (or 2 small rectangular angel food cakes)
4 cups fresh strawberries (sliced, mashed and sweetened)
Fresh strawberries for garnish
Mix milk and lemon juice, then fold in whipped topping. Tear cake into pieces, or slice smaller cakes into approximately 1-inch slices. Layer 1/2 of the cake pieces in 9x13 baking dish. Pour 2 cups of strawberries over cake. Spread 1/2 of topping mixture over strawberries. Repeat with other half of ingredients.
Garnish with fresh strawberries, if desired.
Cool in refrigerator until ready to serve. Best when made a few hours in advance.