Strawberry Shortcake Punch Bowl Cake
Recipe information
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Cooking:
15 min.
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Servings per container:
12
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Source:
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Ingredients for - Strawberry Shortcake Punch Bowl Cake

1. Milk - 2 cups
2. Instant sugar-free vanilla pudding mix - 1 (3 ounce) package
3. Angel food cakes, sliced in half horizontally - 2
4. Frozen sliced strawberries (such as Dole®), thawed - 3 (10 ounce) packages
5. Frozen whipped topping (such as Cool Whip®), thawed - 1 (16 ounce) package

How to cook deliciously - Strawberry Shortcake Punch Bowl Cake

1. Stage

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. Stage

Place 1 angel food cake slice 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.

3. Stage

Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours.

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