(Dawn Milliman)1 cup white sugar
In a medium-size saucepan, combine sugar, cornstarch, and gelatin. Stir in water until smooth. Bring to a boil. Cook and stir 2 minutes until thick. Remove from heat and stir in strawberries. Cool slightly, but not until set. Combine milk and pudding mix in mixing bowl. Beat on low 2 minutes. Place half of cake cubes in large glass bowl. Layer with half pudding, half strawberry sauce, and half whipped cream. Repeat layers. Refrigerate for 2 hours.