Ingredients:
1 pre-made angel food cake (10 ounces), cut into 1-inch cubes
1 (21-ounce) can strawberry pie filling
1 (3.4-ounce) box instant vanilla pudding mix
1¾ cups cold whole milk
1 cup sour cream
1 (8-ounce) container Cool Whip, thawed
Fresh strawberries, for garnish
Directions:
Prepare the Base Layer:
Lightly spray a 9×9-inch glass baking dish with cooking spray.
Arrange half of the cubed angel food cake evenly in the bottom of the prepared dish.
Add Strawberry Filling:
Evenly spread ⅔ of the strawberry pie filling over the layer of cake cubes.
Place the remaining cake cubes on top of the pie filling.
Prepare the Pudding Mixture:
In a medium-sized mixing bowl, whisk together the cold milk and sour cream until smooth.
Add the instant vanilla pudding mix and whisk until the mixture begins to thicken.
Assemble the Layers:
Pour the pudding mixture evenly over the layered cake cubes.
Spread the thawed Cool Whip over the pudding layer using an offset spatula.
Spoon the remaining strawberry pie filling in dollops across the whipped topping. Using a butter knife, gently swirl the pie filling into the Cool Whip for a marbled effect.
Chill:
Cover the dish tightly and refrigerate for at least 8 hours or overnight to allow the flavors to meld and the cake to absorb the moisture.
Serve:
Before serving, garnish with fresh strawberries.
Slice and enjoy this light and refreshing dessert.
Prep Time: 15 minutes
Chilling Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 12