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Ingredients:
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1 package (10 ounces) frozen strawberries, thawed
1 can (14 ounces) sweetened condensed milk
1 package (3.4 ounces) instant vanilla pudding mix
1 cup milk
1 container (8 ounces) whipped topping, thawed
1 store-bought angel food cake, cut into cubes
Fresh strawberries, for garnish (optional)
Mint leaves, for garnish (optional)
Directions:
1. Prepare Strawberry Mixture
In a large mixing bowl, combine the thawed frozen strawberries (including any juices) with the sweetened condensed milk. Mix well.
2. Prepare Pudding Mixture
In another mixing bowl, whisk together the instant vanilla pudding mix and milk until smooth and thickened.
Fold the whipped topping into the pudding mixture until well combined.
3. Assemble the Cake
In a large punch bowl or trifle dish, layer half of the cubed angel food cake on the bottom.
Spoon half of the strawberry mixture over the cake layer, spreading it out evenly.
Repeat the layers with the remaining cake cubes and strawberry mixture.
4. Chill
Cover the bowl and refrigerate for at least 4 hours or overnight to allow the flavors to meld together and the cake to soak up the strawberry mixture.
5. Garnish and Serve
Before serving, garnish with fresh strawberries and mint leaves, if desired.
Additional Information
Prep Time: 10 minutes
Total Time: 4 hours 10 minutes (including chilling time)
Servings: 8 servings
Calories: 250 kcal per serving
Tips:
Make Ahead: This dessert is great for making ahead. The longer it chills, the better the flavors meld together.
Customization: Try using different berries or adding a layer of banana slices for a twist.
Serving: For a more elegant presentation, serve in individual trifle dishes or glass jars.
Enjoy this delightful Southern Strawberry Punch Bowl Cake, perfect for any occasion!
