Saturday, January 30, 2016
Southern Strawberry Punch Bowl Cake
1 yellow cake mix
1 (6 oz.) pkg. instant vanilla pudding
1 lg. can crushed pineapple, drained
2 (10 oz.) pkgs. frozen strawberries
1 (16 oz.) carton Cool Whip
Bake cake in two round cake pans and set aside to cool. Make pudding and set in refrigerator to get cold. Cut one layer of cake in small chunks; put in punch bowl. Spread half of pudding on top; then add half of pineapple and one package strawberries. Slice one banana on top; half of Cool Whip, spreading to cover completely. Repeat with the other layer the same - ending with Cool Whip. Let set in refrigerator overnight.
I would probably purchase an Angel Food cake, and skip the baking part. I seem to remember either my mom or sister making this refreshing dessert. Using sugar free pudding mix and Free Cool Whip, you could probably call this "low-calorie." I've got a pretty punch bowl I never use. . . now all I need is the ambition and an event.