Strawberry Shortcake Punch Bowl Cake

Strawberry Shortcake Punch Bowl Cake

by Flora Lefebvre 1 year ago
5 (9)
331.5 kcal
54.8 g carbs
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Description

I make this in a punchbowl. Garnish with strawberries.

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
Directions
  1. 1. 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. 2. 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
serving: 1 trifle
calories: 331.5 kcal
carbohydrates: 54.8 g
protein: 5.5 g
saturated fat: 8.7 g
cholesterol: 3.3 mg
sodium: 741.1 mg
fiber: 2.4 g
sugar: 13.8 g