Strawberry punch bowl dessert

Yield: 20 Servings

Measure Ingredient
2 \N Angel food cakes; (break into bite size pieces)
1 large Cool Whip
1 \N Carton (small) Sour cream
1 can (small) Evaporated milk
1 cup Powdered sugar; (heaping)
2 pints Fresh strawberries; sliced, (+more if you like)
1 \N Jar Strawberry glaze

Mix together Cool Whip, sour cream, evaporated milk and powdered sugar.

Stir until smooth and combine with cake pieces.

Mix together strawberries and strawberry glaze.

In large punch bowl, put in half of cake mixture and top with half of the strawberry mixture. Pour in other half of cake mixture and end with strawberry mixture on top. Best if left in refrigerator overnight or prepared several hours before serving time.

Recipe by: Emily Goodman

Posted to Bakery-Shoppe Digest V1 #231 by C4<c4@...> on Sep 12, 1997

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