Ingredients
Scale
- 1 box (16 oz) Angel Food Cake Mix or store bought cake
- 1 small (3.4 oz) box vanilla instant pudding
- 1 ½ cups milk
- 1 container (8 oz) whipped topping, thawed or fresh whipping cream
- Toppings: 1 pint ea Strawberries, Raspberries, Blueberries
Instructions
- Mix and bake angel food cake according to directions on box.
- In a small bowl, whisk together instant pudding and milk until smooth.
- Place in refrigerator to chill at least 10 minutes.
TO ASSEMBLE:
- Cut cake into small pieces.
- Place several pieces on bottom of glass dish, the amount will depend on the size of your dish.
- Layer pudding on top, smoothing it out with a spoon.
- Add whipped topping to a disposable decorator bag or resealable bag. You can also spoon it on, however using the bag is easier and layer that on top of the pudding.
- Slice and layer fruit.
- Repeat layers and top with fruit and mint, if desired.
- Place in refrigerator to chill at least 2 hours before serving.
- Store leftovers in refrigerator.
Nutrition
- Serving Size: 1