(by Shirley McNevich)
1 box angelfood cake mix (prepared according to box directions)
1 pint whipping cream (whipped using a mixer)
1 can Eagle brand sweetened condensed milk (NOT evaporated)
2/3 cup lemon juice
1 - 8oz. Philadelphia cream cheese (softened)
1/4 cup white sugar
Prepare angelfood cake according to box directions--cool completely. Whip whipping cream in a mixer--set aside. Use a 9 x 13 glass baking dish. Tear HALF of the cooled angelfood cake into bite sized pieces and put the pieces in the glass baking dish. In a mixer add cream cheese and white sugar--beat. Add lemon juice and condensed milk--beat. Remove bowl from mixer--add whipped whipping cream and stir with a spoon until mixed. Pour HALF of the cream cheese mixture over the angelfood pieces in the baking dish. Tear the rest of the angelfood cake into bite sized pieces and place them evenly on top of the cream cheese mixture. Pour the rest of the cream cheese mixture on top of the angelfood pieces. Refrigerate overnight.