Southern Strawberry Punch Bowl Cake

Luscious Layered Strawberry Delight

Ingredients:

• 1 large angel food cake
• 2 lbs fresh strawberries, sliced
• 1 (5 oz.) package instant vanilla pudding mix
• 1 1/2 cups milk
• 1 (8 oz.) package cream cheese, softened
• 1 (14 oz.) can sweetened condensed milk
• 1 (12 oz.) container frozen whipped topping, thawed

Directions:

1. Tear the angel food cake into bite-size pieces and set aside.
2. In a large bowl, mix the instant vanilla pudding mix with milk according to the package instructions and set aside.
3. In another bowl, blend the softened cream cheese with sweetened condensed milk until smooth.
4. Fold the whipped topping into the cream cheese mixture gently.
5. In a large punch bowl, layer half of the cake pieces at the bottom.
6. Spread half of the strawberries over the cake, followed by half of the cream cheese mixture, and then half of the pudding.
7. Repeat the layers, ending with the strawberries on top.
8. Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the cake to soften.

Prep Time: 30 minutes | Chilling Time: 4 hours | Total Time: 4 hours 30 minutes

Kcal: 320 kcal per serving | Servings: 15 servings