Patriotic Punch Bowl Cake
With layers of fluffy cake, fresh fruit, creamy pudding, and whipped cream, enjoy this delicious patriotic punch bowl cake this 4th of July.
Servings: 1 Cake
Ingredients
- 1 box angel food cake baked according to package directions
- 1 packet instant vanilla pudding mix* 3.5-ounce
- 2 cups milk of your choice
- 1 carton whipped topping 8-ounce
- 1 pint fresh strawberries, washed and hulled
- 2 cups fresh blueberries, rinsed
Instructions
- Trim the brown outer layer from the cake and then tear the cake into small pieces.
- Prepare pudding as directed and then mix in the Cool Whip.
- Place 1/2 of the cake pieces in a punch bowl. Top with 1/3 of the pudding mixture and all of the blueberries. Top with the remaining cake pieces, 1/3 of the pudding mixture, and all of the strawberries. Finish with the remaining pudding mixture and garnish with additional berries if you like.
- Cover and refrigerate for several hours.