Servings: 8 cups
Calories: 210kcal
Equipment
- Large bowl
- Whisk
- plastic wrap
Ingredients
For the Salad
- 2 cups Fresh strawberries hulled and sliced
- 1 package Vanilla pudding mix
- 1 cup Whole milk
- 2 cups Whipped topping
- 4 cups Angel food cake cut into bite-sized pieces
Instructions
Making the Salad
- Wash your strawberries. Rinse 2 cups of fresh strawberries under cool water, hull them, and slice into quarters.
- Mix the pudding. In a large bowl, combine 1 package of vanilla pudding mix with 1 cup of whole milk. Whisk thoroughly until smooth and let sit for about 5 minutes.
- Fold in the whipped topping. Gently fold in 2 cups of whipped topping into the thickened pudding.
- Cut the angel food cake. Cut 4 cups of angel food cake into bite-sized pieces and add it to the pudding mixture.
- Incorporate the strawberries. Gently fold in the sliced strawberries without mashing them.
- Chill in the refrigerator. Cover with plastic wrap and refrigerate for at least 1 hour.
Notes
For extra texture, garnish with additional strawberries or a sprinkle of graham cracker crumbs before serving. Serve chilled for maximum freshness.
Nutrition
Serving: 1cup | Calories: 210kcal | Carbohydrates: 35g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 150mg | Potassium: 180mg | Fiber: 1g | Sugar: 18g | Vitamin A: 200IU | Vitamin C: 30mg | Calcium: 80mg | Iron: 0.5mg
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