Thursday, June 27, 2013

Patriotic Punch Bowl Cake

-1 prepared Angel Food Cake
-1 package 3.5 ounce instant vanilla pudding mix
-2 cups milk (can use skim)
-1 (8 oz) carton whipped topping (Can use light)
-1 pint fresh strawberries, washed and hulled
-2 Cups blueberries, rinsed

1. Tear cake into small pieces.
2. Prepare pudding as directed. Mix in whipped topping. Place 1/2 cake pieces in a large glass bowl.
3. Top with 1/3 pudding mixture and all of blueberries.
4. Top with remaining cake pieces, 1/3 of pudding mixture, and all of strawberries.
5. Finish with remaining pudding mixture. Garnish with additional berries if you like.
6. Cover and refrigerate.

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