I make the 3rd layer first, because it takes time for it to cool until very thickened.
1 (16oz) frozen Sara Lee pound cake, thawed.
Cut the pound cake into 16 equal pieces, and then layer these in the bottom of a 9×13-inch baking dish. (I had 4 pieces of the cake left over). IF YOU USE PIECES OF CUBED ANGEL FOOD CAKE (or slices of regular cake?), JUST MAKE SURE THE ENTIRE BOTTOM OF THE DISH IS COVERED–EVEN COVERED WITH TWO LAYERS OF THE 1/2″ CUBES IS GREAT.
3 cups whole milk
1 large (5.1 oz.) package vanilla instant pudding
In a mixing bowl (or food processor), mix the room-temperature cream cheese with a very small amount of the milk until very smooth; very slowly add remaining milk while still mixing so that the mixture stays smooth. Put this thickened layer over the cake layer, and refrigerate. Add ‘layer three’ after ‘layer three’ has cooled and thickened.
1 cup sugar
4 tablespoons cornstarch
1-1/2 cups 7-up
1/2 cup water
1 (3oz) package strawberry Jell-O
1-1/2 quarts fresh sliced strawberries.
FOR TOP OF BERRY LAYER:
1/2 pint heavy whipping cream, whipped; OR an 8-oz. tub Cool Whip, thawed
Source Recipe: http://milkmaidrecipebox.blogspot.com