STRAWBERRY SHORTCAKE PUNCH BOWL CAKE

Strawberry Shortcake Punch Bowl Cake image

I make this in a punchbowl. Garnish with strawberries.

Provided by Cindy Henderson Foster

Categories Desserts Specialty Dessert Recipes Trifle Recipes

Time 2h20m

Yield 12

Number Of Ingredients 5

Ingredients

2 cups milk
1 (3 ounce) package instant sugar-free vanilla pudding mix
2 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

Steps:

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.
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.

Nutrition Facts : Calories 331.5 calories, Carbohydrate 54.8 g, Cholesterol 3.3 mg, Fat 10.8 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 8.7 g, Sodium 741.1 mg, Sugar 13.8 g