Ingredients
1
(10-oz.) pkg. frozen strawberries in syrup, thawed
1
pint (2 cups) whipping cream
1
(14-oz.) can sweetened condensed milk (not evaporated)
1
pint (2 cups) fresh strawberries, coarsely chopped
1/2
cup coarsely chopped toasted walnuts
1
large round angel food cake, cut into 1-inch cubes (9 cups)
12
strawberry fans
Preparation
Place thawed strawberries in blender container; blend until pureed. In large bowl, beat cream until soft peaks form. Add strawberry puree and condensed milk; stir gently to mix. Fold in chopped strawberries and walnuts. Fold in cake pieces.
Pour mixture into ungreased 13x9-inch (3-quart) glass baking dish; spread evenly. Cover with foil; refrigerate 8 hours or overnight. Garnish each serving with strawberry fan.
