Strawberry Shortcake Punch Bowl Cake
You’ll Need:
2 cups of milk.
1 (3 ounce) package of instant sugar-free vanilla pudding mix.
2 angel food cakes (sliced in half horizontally).
3 (10 ounce) packages of thawed frozen sliced strawberries.
1 (16 ounce) package of thawed frozen whipped topping.
How to:
Mix the milk, pudding mix in a bowl together for about 2 minutes until well mixed and refrigerate.
Place 1 of the angel food cakes slices in the punch bowl and top with the pudding. Top with a layer of cake slices and spread the strawberries over. Add another layer of cake slices.
Top the cake slices with whipped topping and finish with slices of the cake.
Refrigerate covered for about 2 hours and enjoy!
Simple, easy and creamy! This cold dessert is perfect after a nice fat meal! Try it and let me know what you think.
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