Strawberry shortcake trifle

This dessert is so good, you won't even believe it's parve.

Berry trifle 520 (photo credit: Bob Fila/ Chicago Tribune/MCT)
Berry trifle 520
(photo credit: Bob Fila/ Chicago Tribune/MCT)
1 large angel food cake or large pound cake
Custard1 (8-ounce) package pareve tofutti cream cheese, softened1 (14 ounces) can cream of coconut (not coconut milk)1 container of pareve whipping cream, whipped
Glaze1 cup sugar3 tablespoons cornstarch3 tablespoons strawberry kosher gelatin1 cup water2 cups fresh strawberries, cut in ½ (if berries are extra large, they can be cut into quarters)Whole fresh strawberries and mint leaves, for garnish
Slice cake, using a serrated knife, horizontally into 3 equal layers.
For the custard:Mix together tofutti cream cheese, cream of coconut, and pareve whipped cream in a bowl; set aside.
For the glaze:In a medium saucepan, stir together sugar, cornstarch, and kosher gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.
For assembly:Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.