STRAWBERRY SHORTCAKE PUNCH BOWL CAKE
I make this in a punchbowl. Garnish with strawberries.
Provided by Cindy Henderson Foster
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 2h20m
Yield 12
Number Of Ingredients 5
Steps:
- Whisk milk and pudding mix together in a bowl until pudding mix is dissolved, about 2 minutes. Refrigerate until pudding is set, at least 5 minutes.
- Place 1 of the angel food cake slices in the bottom of a punch bowl. Spread pudding over cake and top with another cake slice. Spread strawberries over cake and top with another cake slice. Spread whipped topping over cake and top with final slice of cake. Cover bowl with plastic wrap and refrigerate until chilled, at least 2 hours.
Nutrition Facts : Calories 331.5 calories, Carbohydrate 54.8 g, Cholesterol 3.3 mg, Fat 10.8 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 8.7 g, Sodium 741.1 mg, Sugar 13.8 g
SOUTHERN STRAWBERRY-PINEAPPLE PUNCH BOWL CAKE RECIPE - (3.8/5)
Provided by LadyJ1114
Number Of Ingredients 6
Steps:
- Preheat an oven to 350°F. Mix the cake batter according to the directions given in the package. Divide the cake batter into two round cake pans. Bake the cakes set aside to cool. Mix the pudding according to the directions given in the package. Refrigerate. Cut one layer of cake into small chunks; put in punch bowl. Spread half of the pudding on top; then add half of the pineapple and 1 package of strawberries. Slice one banana on top; add1/2 carton of Cool Whip, spreading to cover completely. Repeat with the other layer ending with Cool Whip. Put the cake in the refrigerator overnight so that the strawberries will thaw and their juices will infuse the cake. Serve chilled.
LAYERED STRAWBERRY CHEESECAKE BOWL
Watch our video to learn how to make a glorious strawberry cheesecake bowl. This Layered Strawberry Cheesecake Bowl will be a tasty hit at your party.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield 14 servings, 2/3 cup each
Number Of Ingredients 8
Steps:
- Combine berries and sugar. Refrigerate until ready to use. Beat Neufchatel in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Blend in 1-1/2 cups COOL WHIP; spoon half into 2-1/2-qt. bowl.
- Top with cake, berries and remaining Neufchatel mixture. Refrigerate 4 hours.
- Melt chocolate; drizzle over trifle. Top with remaining COOL WHIP.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0.9216 g, Sugar 0 g, Protein 4 g
NO BAKE STRAWBERRY CREAM BOWL CAKE
This dessert is absolutely dreamy. It is gorgeous looking and delicious tasting. I even find the jelly rolls at the $ store, sometimes!
Provided by Karen..
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Stir boiling water into strawberry gelatin in a large bowl until completely dissolved.
- Drain strawberries, reserving syrup.
- Puree strawberries in the blender and stir into gelatin, along with lemon juice.
- Chill mixture in refrigerator, stirring occasionally, until as thick as an egg white.
- While mixture chills, cut jelly rolls into 1/4 inch slices.
- Line a 2 quart mixing bowl with plastic wrap and arrange jelly roll slices close together to line bowl.
- Fold whipped cream into thickened strawberry mixture until no streaks of white remain.
- Spoon into jelly roll lined bowl.
- Chill until firm, about 3 hours or overnight.
- Unmold dessert onto serving plate.
- Garnish with additional whipped cream, if desired and serve with strawberry glaze.
- Strawberry Glaze: Stir reserved strawberry syrup into 2 tsp cornstarch in a small saucepan.
- Cook, stirring constantly, until mixture thickens and clears.
- Cool and refrigerate.
Nutrition Facts : Calories 189.2, Fat 8.1, SaturatedFat 4.7, Cholesterol 27.2, Sodium 165.3, Carbohydrate 26.8, Fiber 1.4, Sugar 14.7, Protein 3.4
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