24 oz frozen strawberries, thawed, sliced with sugar added.
3 cups sugar free vanilla pudding
16 oz container of whipped cream
Fresh strawberries for garnish
Instructions
Tear angel food cake into medium pieces. Begin layering cake, strawberries, pudding and whip cream in a large clear glass bowl. Continue irregular layers, filling the bowl.
Top entire dessert with a solid layer of whip cream. Slice a few fresh strawberries for garnish
Refrigerate overnight or at least 4 hours before serving.
Originally Submitted
4/26/2013
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