Ingredients2 h 20 m servings 331
- 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 54.8 5.5 3 741 Full nutrition
ReviewsRead all reviews 10
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...
Made it for a dinner party and it was a hit! Also very simple to make
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...
I made this for my church 5th Sunday Fellowship. Everyone liked it. Changes I made: I mixed 2 cans fruit cocktail drained and 1 large can sliced peaches drained and diced to the strawberries. In...
The taste of a trifle in only 15 minutes! I doubled the ingredients except for the cakes; pulled the cakes into chunks (easier than cutting and no one cares what they look like!); layered every...
This was delicious! I did sub out a couple ingredients, but nothing major. I used pound cake instead of angel food (because that was all they had at the store!) and I used fresh strawberries and...
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!