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1 angel food cake
1 (12 oz.) Cool Whip
1 (16 oz.) sour cream
1 (5 1/2 oz.) evaporated milk
3/4 c. powdered sugar
1 jar strawberry glaze
1 qt. strawberries

Break cake into small pieces. Mix the next 4 items and fold into
cake. Do not use mixer. Pour mixture into deep dish or into long
baking dish. Mix the glaze and the strawberries. Pour over the
cake. Chill before serving. Cherry or blueberry filling can be used
in place of strawberries. Recipe can be doubled using punch bowl for
container. Best if chilled overnight.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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