Punch Bowl Dessert
Yield
8 servingsPrep
20 minCook
0 minReady
2 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | each |
pound cake
butter |
*
|
| 1 | quart |
strawberries
fresh, hulled, sliced |
*
|
| 2 | Jars |
strawberry glaze
|
* |
| 2 | packages |
instant pudding mix, vanilla
|
|
| 4 | cups |
milk
|
|
| 1 | x |
whipped topping, prepared
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.5 | each |
pound cake
butter |
*
|
| 0.9 | l |
strawberries
fresh, hulled, sliced |
*
|
| 2 | Jars |
strawberry glaze
|
* |
| 2 | packages |
instant pudding mix, vanilla
|
|
| 946 | ml |
milk
|
|
| 1 | x |
whipped topping, prepared
|
*
|
Directions
Thaw pound cake and cut into small cubes.
Line bottom of bowl with layer of pound cake.
Mix sliced strawberries and strawberry glaze together.
Spoon layer of strawberry mixture onto pound cake.
Prepare pudding, using milk, and spoon on top of strawberry mixture.
Repeat all layers again.
Top with whipped topping.
Refrigerate several hours before serving.
