Sometimes making a fresh berry dessert from locally sourced organic farms is just a little too much to ask. Sometimes we don’t have time to get to the store, and we have to work with what’s rattling around the back of our pantry and the bottom of our freezer. Luckily, that is exactly why this punchbowl/ice box cake exists!
The only real fresh ingredients in this dish are the sliced bananas, but you could even omit those if you’re in a pinch. The only ingredient necessary to make this dish impressive is the right clear punch bowl to show the layers of cake, pudding, and dripping strawberries. Enjoy!
Southern strawberry punchbowl cake
12
15 minutes
25 minutes
8 hours 40 minutes
1 box yellow cake mix (plus oil and eggs as directed by the box)
1 package 6oz vanilla pudding
10oz frozen strawberries
2 bananas, sliced
16oz cool whip
Bake the cake in two pans as directed on the box. Set aside to cool.
Prepare the pudding as directed on the package. Set aside I the refrigerator to set.
Once the pudding has set, cut 1 of the cakes into small cubes and transfer the cubes to a punchbowl.
Spread half of the pudding on top in an even layer.
Add half of the frozen strawberries in a single layer, half of the banana slices in a single layer, and half of the cool whip in an even layer.
Repeat with remaining ingredients, ending with a layer of the cool whip.
Cover the punch bowl with cling film and refrigerate overnight before serving.
