1. Prepare the cake
- Cut the angel food cake into bite-sized cubes.
- Set aside.
2. Make the creamy layer
- In a bowl, whisk together:
- Vanilla pudding mix
- Cold milk
- Mix until it thickens (about 2 minutes).
- Fold in the sour cream until smooth and creamy.
3. Assemble the layers
In a 9×13-inch dish:
- Add half of the cake cubes
- Spread half of the strawberry pie filling over the cake
- Add the remaining cake cubes
- Spread the pudding mixture evenly over the top
4. Add the topping
- Spread whipped topping over everything.
- Spoon remaining strawberry pie filling on top.
- (Optional) Add fresh sliced strawberries.
5. Chill
- Refrigerate for at least 4 hours (overnight is even better).
- This helps everything set and blend together.
Serving Tips
- Serve cold.
- For extra flavor, drizzle with a little strawberry syrup or add more fresh berries.
