Recipe - Strawberry Punch Bowl Dessert

2 Angel food cakes; (break
into bite size pieces)
1 lg Cool Whip
1 Carton (small) Sour cream
1 cn (small) Evaporated milk
1 cup Powdered sugar; (heaping)
2 pt Fresh strawberries; cut or sliced up ,
(+more if you like)
1 Jar Strawberry glaze

Mix together Cool Whip, sour cream, evaporated milk and powdered sugar.
Stir until smooth and combine with cake pieces.

Mix together strawberries and strawberry glaze.

In large punch bowl, put in half of cake mixture and top with half of the
strawberry mixture. Pour in other half of cake mixture and end with
strawberry mixture on top. Best if left in refrigerator overnight or
prepared several hours before serving time.

Recipe by: Emily Goodman

Posted to BakeryShoppe Digest V1 #231 by C4 c4@groupz.net on Sep 12,
1997