Ingredients
- 1 box yellow cake mix plus ingredients listed on the box to prepare the cake or 1 pre-baked angel food cake
- 2 packages 3.4 oz each instant vanilla pudding mix
- 4 cups cold milk
- 1 teaspoon vanilla extract optional
- 2 pounds fresh strawberries hulled and sliced
- 1 container 16 oz frozen whipped topping, thawed (or 4 cups homemade whipped cream)
- Fresh mint leaves optional, for garnish
Instructions
Prepare the Cake:
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If using a cake mix, bake the cake according to the package instructions in a 9×13-inch pan. Allow the cake to cool completely. If using a pre-baked angel food cake, skip this step.
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Cut the cooled cake into 1-inch cubes.
Make the Pudding:
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In a large bowl, whisk together the instant pudding mix, cold milk, and vanilla extract (if using) until the mixture is smooth and thickened. Set aside.
Layer the Dessert:
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In a large punch bowl or trifle dish, start by layering half of the cake cubes on the bottom.
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Next, layer half of the sliced strawberries over the cake cubes.
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Pour half of the prepared pudding over the strawberries, spreading it evenly.
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Spread half of the whipped topping over the pudding layer.
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Repeat the layers with the remaining cake cubes, strawberries, pudding, and whipped topping.
Chill:
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Cover the punch bowl or trifle dish with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld and the dessert to set.
Serve:
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Garnish with additional sliced strawberries and fresh mint leaves just before serving, if desired.