Strawberry Shortcake Trifle

1 (14-ounce) precooked Angel Food Cake (cubed) 2 pounds fresh Strawberries (4 ½ cups) (washed, stems removed & halved) 1 (13-ounce) container Strawberry Glaze 1 (8-ounce) package Cream Cheese (room temp) 1 (14-ounce) can Sweetened Condensed Milk 1 (8-ounce) container frozen Whipped Topping (thawed) Cut the angel food cake into small cubes, then set aside. Wash the strawberries, then reserve one pretty strawberry for the topping. Remove the stems from the remaining strawberries and then halve them. In a medium size mixing bowl, stir together the halved strawberries with the container of strawberry glaze, then set aside. In a large mixing bowl and with an electric mixer, beat the cream cheese while adding the sweetened condensed milk. Remove a 1/3 cup of the whipped topping, then fold the remaining whipped topping into the cream cheese mixture. Spread half of the angel food cake on the bottom of a trifle, then spread half of the glazed strawberries. Add a layer of half of the cream cheese mixture, then repeat with the remaining layers. Top with the 1/3 cup reserved whipped topping, then place the leftover strawberry in the center. Chill in the fridge for a few hours, then serve.