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.

Cooking With Crevolyn
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