Strawberry Shortcake Punch Bowl Cake

Strawberry Shortcake Punch Bowl Cake

I make this in a punchbowl. Garnish with strawberries.

Active Time
15 mins
Total Time
140 mins
Yield
1 trifle

How to Make It

1. Step
Whisk milk and pudding mix together in a bowl until pudding mix is dissolved, about 2 minutes. Refrigerate until pudding is set, at least 5 minutes.
2. Step
Place 1 of the angel food cake slices in the bottom of a punch bowl. Spread pudding over cake and top with another cake slice. Spread strawberries over cake and top with another cake slice. Spread whipped topping over cake and top with final slice of cake. Cover bowl with plastic wrap and refrigerate until chilled, at least 2 hours.

Ingredients

  • 2 cups milk
  • 1 (3 ounce) package instant sugar-free vanilla pudding mix
  • 2 eaches angel food cakes, sliced in half horizontally
  • 3 (10 ounce) packages frozen sliced strawberries (such as Dole®), thawed
  • 1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed

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