Creamy Strawberry Delight

Gail Welch


Found this handwritten recipe stuck in an old cookbook. I recognized it as one a coworker made and brought to an office birthday party years ago. Everybody had to have a copy of the recipe because it was really delicious! SO EASY & QUICK to make as I just discovered! This recipe can be made in a 9x13 inch pan instead of a trifle bowl.

pinch tips: How to Measure Ingredients



10 Min


No-Cook or Other


1 large
angel food cake (or 2 small) ready made
3 2/3 c
powdered sugar or 1 box
1 small
can evaporated milk
1 large
carton cool whip 16oz
16 oz
daisy sour cream
1 box
frozen sliced strawberries with sugar (16 oz container)
1 pkg
(bag) strawberry glaze or ( i used 13.5 oz container of marzetti glaze)

Directions Step-By-Step

Mix powdered sugar, milk, Cool Whip and sour cream together. Break up cake into small pieces and fold into Cool Whip mixture. Set aside.
Stir strawberries and glaze together. Set aside.
Either in a trifle bowl or 9X13 pan layer cake mixture and strawberries, beginning with cake mixture and ending with strawberry mixture.
Refrigerate until time to serve and leftovers.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, Heirloom