Strawberry Shortcake Punch Bowl Cake

2 cups of milk.

1 (3 ounce) package of instant sugar-free vanilla pudding mix.

2 angel food cakes (sliced in half horizontally).

3 (10 ounce) packages of thawed frozen sliced strawberries.

1 (16ounce) package of thawed frozen whipped topping.

How to make it :

In a bowl, mix together the milk and the pudding mix and whisk for about 2 minutes until well combined. Refrigerate to set.

In the punch bowl, place 1 of the angel food cake slices, top with the pudding and add another layer of cake slices. Spread strawberries over and top with a layer of cake slices. Add whipped topping and finally top with slices of the cake.

Refrigerate the dessert covering the bowl with plastic wrap for 2 hours or so.

Enjoy!