Blueberry Punch Bowl Cake Food

PUNCHBOWL CAKE

Steps:

• 1. Make the Angel food cakes as directed on the box ..OR buy one from the Grocery store.....Cut the cake into cubes..
• 2. Wash the strawberries and the Blueberries and let them drain.. Slice the strawberries and put them into a bowl with a tablespoon of sugar and let sit for about 1/2 hour... Do the same with the Blueberries.
• 3. Make the Vanilla pudding...
• 4. Now get out a Punchbowl: Layer some of the cubed angel food cake on the bottom of the bowl.. Put some pudding over the cubes cake.. Put some of the strawberries onto the pudding.. now put the cool whip on top of that... Keep layering the cake , the the pudding then the berries and then the cool whip..end with putting the strawberries AND the Blueberries on the top layer.. Every time I make this the bowl is always cleaned out :-) Enjoy

BLUEBERRY PUNCH

Steps:

• Dissolve 2 tablespoons honey in 1/4 cup boiling water. Puree 1 cup thawed frozen blueberries and 1/2 cup cold water in a blender. Pour the blueberry puree through a fine-mesh strainer into a pitcher. Add up to 3 1/2 cups cold water and the dissolved honey to the pitcher and stir.

BLUEBERRY ANGEL DESSERT

Steps:

• In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13x9-in. dish; top with pie filling. Refrigerate, covered, at least 2 hours before serving.

STRAWBERRY SHORTCAKE PUNCH BOWL CAKE

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.

PUNCH BOWL CAKE

Steps:

• Bake cake as directed.
• Combine 1/2 cake in a punch bowl.
• Mix pudding as directed.
• Pour 1/2 of pudding over cake in punch bowl.
• Add 1 can cherry pie filling, 1 can drained pineapple, and a layer of bananas.
• Add 1/2 of Cool Whip and 1/2 pecans.
• Repeat layers again and top finally with cherries and pecans.

AWESOME PUNCH BOWL CAKE

Steps:

• Prepare yellow cake mix as directed on package. Bake on cookie sheet or jelly roll pan.
• Let cake cool. Tear into small pieces.
• Mix 2 packages vanilla pudding mix with 3 cups milk and 1 can sweeten condensed milk. Let this mixture set 30 minutes. Fold in 12 ounces Cool Whip.
• Put mixture in the refrigerator to set. Begin layering ingredients in punch bowl starting with cake, then strawberries, then pineapple, then bananas.
• Next pour some of the pudding mixture over layers.
• Next add a layer of Cool Whip over (using 16 ounce carton) the layers.
• Continue layering using the order just given until punch bowl is full. Refrigerate until ready to eat.
• This makes a very large cake and is best when prepared the day before serving.
• In a pinch, you can skip the last layer of Cool Whip and it is still wonderful.

BLUEBERRY PUNCH BOWL CAKE

Steps:

• Prepare the cake mix according to its package directions for a 13x9 inch pan; bake as directed; cool.
• Prepare pudding mix according to package directions; store in refrigerator.
• To assemble the cake: crumble half of the cooled cake into the bottom of a glass punch bowl, trifle bowl, or large glass serving bowl.
• Layer with half the pudding, half the pineapple, 1 can of blueberry pie filling, half of the Cool whip, then half of the nuts.
• Repeat layers.
• Store in the refrigerator.