Strawberry Punch Bowl Cake
You may recognize this as a “trifle” but here in the south, we call them “punch bowl cakes”. Any southern lady worth her weight in salt has at least one pretty glass punch bowl, usually reserved for this purpose.
This dessert is my husband’s absolute favorite. He wants this every year on his birthday, which is no small feat considering he was born in February. Easily made into a lowfat or lite dessert, it can actually be very diet friendly when compared to your typical dessert. I love to make it in the summertime, but it can easily be made in the winter provided strawberries are available in your grocery store, to help stave off your cold weather blues.
You will need: Angel Food Cake, Whipped Topping, Milk, Instant Vanilla Pudding, and Strawberries.
Cut all of the brown off of your cake. This is purely for cosmetic purposes. The brown part is perfect to give to antsy children as they watch you.
Tear your angel food cake into small bite sized pieces
Wash your strawberries. I just rinse them in a bowl of water…
Slice them all up.
In your mixing bowl, pour your milk…
add dry instant pudding
Mix until well blended and starting to thicken.
Add whipped topping.
Mix again until well blended and looking like this! Dip your finger in it and taste it and make a note to make double next time so you can have a bowl of just this stuff………
By the way, this makes a great lite topping for cakes if you ever need one. You can use light whipped topping and sugar free pudding and 2 percent milk – MUCH less guilt than icing!
Place a third of your cake bites in a bowl.
top with a third of your whipped topping mixture.
and 1/2 of your strawberries.
Repeat with a layer of cake, layer of topping, layer of strawberries, layer of cake, layer of topping, and a finishing strawberry to go on top!
Isn’t that beautiful?
Yum yum YUM!
Strawberry Punch Bowl Cake
- 1 pkg Angel Food Cake
- 1 pkg 3.5 ounce instant vanilla pudding mix (this is the small box and I always use sugar free)
- 2 Cups milk (can use skim)
- 1 (8 oz) carton whipped topping
- 1 pint fresh strawberries, washed and hulled
- Trim brown from cake. Tear cake into small pieces. Prepare pudding as directed. Fold in cool whip. Place 1/3 cake pieces in a bowl. Top with 1/3 pudding mixture and 1/2 strawberries. Repeat and top with remaining pudding mixture. Garnish with strawberry. Refrigerate.
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This is my week in DISNEY WORLD!! I have written up a series of great posts to go up while I am away. They are all part of this one special meal my mom used to make us so be sure you stay tuned to watch the meal unfold!
I will be checking in from time to time and responding to comments a little while I am away so don’t go quiet on me! I do hope you all have a wonderful week! I’ll tell Mickey “hi” for you!
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Posted by Christy Jordan
on Sep 14 2008. Filed under Cake
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