Strawberry-Punch-Bowl-Cake (a.k.a Strawberry Trifle)
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Angel food cake | 1 (about 10 ounces) |
| Instant vanilla pudding mix (sugar-free) | 1 (3.5-ounce package) |
| Milk | 2 cups (skim milk can be used) |
| Whipped topping (light or fat-free) | 1 (8-ounce carton) |
| Fresh strawberries, washed and diced | 1 pint |
Instructions:
- Using a knife, cut out the brown crust from the angel food cake and then cut the cake into small pieces.
- Prepare the vanilla pudding as directed on the package using an electric mixer.
- Add the cold milk and whisk until the mixture is well combined and smooth.
- Layer a third of the cake pieces at the bottom of a large bowl.
- Top the cake layer with a third of the prepared pudding mixture and half of the diced strawberries.
- Repeat the layering process with the remaining cake pieces, pudding mixture, and strawberries.
- Finish by topping the dessert with the whipped topping and garnish with fresh strawberries.
- Refrigerate the dessert until it’s ready to be served.
- Enjoy your delicious Strawberry Punch Bowl Cake!
Please let me know if you need any further assistance or if you have any questions.
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Frequently Asked Questions (FAQs):
Q: Can I substitute regular milk for skim milk in the recipes? A: Absolutely! While the recipes often suggest skim milk, you can use regular milk if you prefer. Keep in mind that this might slightly alter the nutritional content and taste of the final dish.
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