I've been making this dessert for many years. It is one of Jim’s favorites!! It comes together easily once you have your angel food cake done. Of course, you can always take a short cut and buy one ready-made at the store. I like to make mine from scratch and will share that recipe at a later time. (If you do make one from scratch, you won't be able to use the whole thing. Scratch angel food cakes are so much more dense then store bought that it will be more cake then you need in this recipe.)
1 angel food cake, cut into small chunks
1 can Eagle Brand condensed milk
¼ cup lemon juice
12 oz whipped topping
16 – 20 oz frozen strawberries in juice, thawed
1 cup chopped nuts
Beat sweetened condensed milk with lemon juice. Fold in whipped topping. Add strawberries and nuts. Pour mixture over cake chunks and mix until pieces are coated with mixture. Pour into a 9 X 13 or large bowl and chill until ready to serve.
Note: the calories/fat can be easily reduced by using low-fat or light products. It will still be delicious.
