STRAWBERRY PUNCH BOWL CAKE
1 quart fresh strawberries
1 prepared angel food cake
1 large package sugar-free instant vanilla pudding
3 cups skim milk
1 (16-ounce) container fat-free non-dairy whipped topping
Wash and hull strawberries. Reserve several whole berries for garnish. Slice remaining berries and set aside. Cut cake into bite-sized pieces and set aside. In a bowl, combine pudding mix and skim milk according to package directions. In a large glass or trifle bowl, place one-third of the cake cubes. Top with one-third of the pudding, then one-third of the sliced berries and one-third of the whipped topping. Repeat layers twice, ending with whipped topping. Garnish with whole berries. Chill well before serving.