Southern Strawberry Punch Bowl Cake
Ingredients:
1 store-bought angel food cake, cubed
2 cups fresh strawberries, sliced
1 (3.4 oz) package instant vanilla pudding mix
2 cups cold milk
1 (8 oz) container whipped topping (like Cool Whip)
1/2 cup strawberry preserves
1/4 cup powdered sugar (optional)
Directions:
In a large bowl, whisk together the instant vanilla pudding mix and cold milk until thickened. Let it set for about 5 minutes, then gently fold in the whipped topping.
In another bowl, mix the sliced strawberries with strawberry preserves.
In a punch bowl or large trifle dish, start layering the cubed angel food cake, followed by a layer of the pudding mixture, and then a layer of the strawberry mixture.
Repeat the layers until all the ingredients are used, finishing with a layer of the pudding mixture on top.
Garnish with additional strawberries and a sprinkle of powdered sugar if desired.
Chill in the refrigerator for at least 1 hour before serving.
Prep Time: 15 minutes | Chill Time: 1 hour | Total Time: 1 hour 15 minutes
Kcal: 280 kcal | Servings: 10-12 servings