Ingredients2 h 20 m servings 331 cals
- 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.
- 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.
Per Serving: 331 calories; 10.8 g fat; 54.8 g carbohydrates; 5.5 g protein; 3 mg cholesterol; 741 mg sodium. Full nutrition
ReviewsRead all reviews 7
Perfect Summer dessert! Simple, easy, no cooking involved! I used fresh strawberries instead of frozen and used real whipped cream. Rather than the cake being the top layer I opted to keep the w...
Absolutely fantastic. My guests not only LOVED it, some of them took THIRD helpings ! I did make some changes: I used regular pudding, not sugar free. I cubed the angel food cake. I whippe...
This was delicious! Although the photo doesn’t look like the directions. Next time I will go the photo—alternating layers ending with whip cream on top. And, I would make double the pudding t...
Super delicious! I made it two ways, one like the recipe and one with cheesecake pudding instead of vanilla and both were great!
love this! used fresh strawberries and brought it to a family party and it was gone in less than 30 mins! perfect for summer parties