Strawberry Shortcake Trifle

I have decided that every recipe my mom gives me is going to be a home-run. This one is no exception. I actually made this on Memorial Day to go with our barbecue, pasta salad, and corn on the cob, and we couldn't stop eating it. The picture doesn't do it justice:

It's one of those recipes that just gets better and better as the days pass and the flavors meld.

1 Angel Food cake
1 (8 oz.) package light cream cheese, at room temperature
1 (14 oz.) can fat free sweetened condensed milk
1 (12 oz.) container fat free Cool Whip
1 cup sugar
3 Tbsp. corn starch
3 Tbsp. strawberry gelatin (I used Jello brand)
1 cup water
2 cups fresh strawberries, cut into thick slices

Pinch cake into large bite-sized pieces. For the custard: Mix together cream cheese, condensed milk, and Cool Whip in a large bowl and set aside. For the glaze: In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. When cooled, fold in strawberries.

To assemble, place 1/3 of angel food cake in bottom of a trifle bowl. Top with 1/3 of the glaze, and 1/3 of the custard mixture. Repeat layers in this order for the remaining cake, glaze, and custard. Top with more Cool Whip and fresh strawberries.