Description
A show-stopping Southern dessert featuring layers of tender cake, creamy vanilla pudding, and juicy strawberries—perfect for gatherings and celebrations.
Ingredients
- 1 angel food or yellow cake (store-bought or mix), cut into bite-sized pieces
- 1 (3–6 oz) package instant vanilla pudding mix
- 2 cups cold milk
- 2 cups whipped topping (Cool Whip) or freshly whipped 35% cream
- 1–2 quarts fresh strawberries, hulled and sliced
Instructions
- Tear or cut the cake into small, even pieces.
- Whisk pudding mix with milk until slightly thickened; chill briefly.
- If using whipped cream, beat until firm peaks form, then gently fold into pudding. If using whipped topping, fold it directly into pudding.
- Layer ingredients in a punch bowl: cake, strawberries, pudding‑cream. Repeat until bowl is full, finishing with pudding‑cream on top. Garnish with strawberries.
- Cover and chill for at least 2 hours (ideally 4), or overnight, so flavors meld and cake softens.
Notes
- Use sugar-free pudding and light whipped topping for a lighter version.
- Substitute angel food cake with pound cake for a richer texture.
- Add banana slices or crushed pineapple for extra dimension.
- Try other fruits like blueberries or peaches for variation.
- Store leftovers covered in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 22g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
