Ingredients
1 loaf (10-3/4 ounces) frozen pound cake, thawed1 package (8 ounces) cream cheese, softened1 can (14 ounces) sweetened condensed milk1/3 cup lemon juice1 carton (12 ounces) frozen whipped topping, thawed1 container (16 ounces) frozen sweetened sliced strawberries, thawed
Preparation
Cut pound cake into 1/2-in. slices; place in bottom of a 13x9-in. baking dish. In a large bowl, beat cream cheese until smooth. Beat in milk and lemon juice until blended. Fold in 2-2/3 cups whipped topping and 1-1/2 cups strawberries with juice.
Spread mixture over pound cake. Top with remaining whipped topping. Refrigerate, covered, at least 4 hours or overnight. Top with the remaining 1/2 cup strawberries in juice before serving.
