Strawberry Blueberry Punch Bowl Cake
This Strawberry Blueberry Punch Bowl Cake is amazing! Delicious layers of cake, vanilla pudding, whipped topping, and fresh strawberries and blueberries for an easy no fuss dessert.
Servings: 10
Ingredients
- 1 angel food cake (store bought or bake your own)
- 5.1 ounce box instant vanilla pudding mix
- 3 cups milk
- 16 ounce carton whipped topping
- 1 pint fresh strawberries, (washed, hulled and cut into quarters)
- 1 pint fresh blueberries, rinsed
Instructions
- Tear or cut Angel Food Cake into small bite size pieces.
- Make Instant Vanilla pudding as directed on the box. When pudding is well mixed; add in half of the whipped topping and stir just until blended.
- Set a aside a few strawberries and blueberries to use for the top of the cake.
- Start layering your ingredients. Place 1/3 cake pieces in bottom of a large glass bowl.
- Top with 1/3 pudding mixture and 1/3 strawberries and blueberries. Next add a light layer of cool whip.
- Then repeat layers and top with remaining pudding mixture and a light layer of cool whip.
- Final touch is to top it with fresh strawberries and blueberries.
- Cover bowl with plastic wrap and place in refrigerate over night. Best if chilled for at least 8 hours.
Notes
The Angel Food Cake can be cut up with the crust on it or you can trim off the crust if you prefer.