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2 h 20 m. 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.
It’s time to build your punch bowl cake. Take the pudding and whipped cream out of the fridge. Take out a heaping dollop of whipped cream and set it aside. Pour the rest of the whipped cream into the pudding bowl, and using a rubber spatula, fold the whipped cream in until just combined. Take your punch bowl and start layering.
To make this punch bowl cake recipe diet-friendly, use sugar-free pudding, fat-free or light Cool Whip, and skim milk. The cake is already low in fat and well, fresh strawberries are good for you!
Featuring layers of moist angel food cake, whipped cream, and strawberries, this Southern strawberry punch bowl cake (or strawberry trifle) is a perfectly fresh and sweet dessert to enjoy this summertime. Using a knife, trim the brown from the baked cake, then tear the cake into small bite-sized pieces.
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