Layered Strawberry Punch Bowl Cake
A no bake dessert of torn angel food cake, sliced strawberries, and creamy vanilla cream cheese pudding layered in a glass bowl.
Equipment
- Large glass punch bowl
- Mixing bowl
- Electric mixer
- Whisk
Ingredients
Main Ingredients
- 1 angel food cake store bought, about 10 inches, torn into bite sized pieces
- 2 lb fresh strawberries hulled and sliced
- 1 box instant vanilla pudding mix 3.4 ounce size
- 1 cup cold milk plus 1/2 cup more
- 8 oz cream cheese softened
Instructions
Cooking
- Tear. Tear the cake into bite sized pieces and split into two portions.
- Whisk. Whisk the pudding mix and milk for 2 minutes, then rest 5 minutes.
- Blend. Beat the cream cheese smooth and mix in the pudding.
- Layer. Layer cake, strawberries, and filling in a bowl, then repeat once.
- Chill. Cover and chill at least 2 hours before serving.
Notes
Substitutions: Use whipped topping for part of the cream cheese or another pudding flavor.
Tips: Blot the berries dry and use softened cream cheese.
Storage: Refrigerate up to 2 days. Do not freeze.
Nutrition is calculated for 1 of 12 servings.