7 Layer Punchbowl Dessert
Indulge in the ultimate crowd-pleaser with this vibrant and refreshing 7 Layer Punchbowl Dessert! This no-bake masterpiece combines fluffy cubes of angel food cake, creamy vanilla pudding, and luscious layers of fresh strawberries, blueberries, and juicy pineapple, creating a symphony of flavors and textures. Each layer is elevated with whipped topping and a sprinkle of crunchy chopped nuts, while optional garnishes like toasted coconut and maraschino cherries add a decorative flair. Perfect for parties, potlucks, or any festive occasion, this dessert not only impresses with its stunning presentation in a clear trifle bowl but also delights with its light, fruity sweetness. Ready in just 30 minutes and serving a crowd, it’s the ideal centerpiece for your next gathering.
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Recipe Information
Ingredients
- 1 large (store-bought or homemade) angel food cake
- 2 packages (3.4 oz each) instant vanilla pudding mix
- 4 cups cold milk
- 16 ounces whipped topping (like Cool Whip)
- 2 cups fresh strawberries, sliced
- 2 cups fresh blueberries
- 1 can (20 oz) crushed pineapple, drained
- 1 cup chopped pecans or walnuts
- 0.5 cup toasted coconut (optional for garnish)
- 8 whole cherries maraschino cherries (optional for garnish)
Instructions
Start by preparing the pudding: In a large mixing bowl, whisk together the two packages of instant vanilla pudding mix and the cold milk until smooth and thickened (about 2-3 minutes). Set it aside to fully thicken while you prepare the other ingredients.
Cut the angel food cake into 1-inch cubes and set aside.
In a large, clear trifle bowl or punchbowl, begin assembling the dessert. Start with a layer of angel food cake cubes at the bottom.
Spread 1/3 of the pudding mixture evenly over the cake cubes, smoothing it out with the back of a spoon or spatula.
Add 1/3 of the whipped topping evenly over the pudding layer.
Next, sprinkle 1/3 of the sliced strawberries, 1/3 of the blueberries, and 1/3 of the crushed pineapple over the whipped topping.
Sprinkle 1/3 of the chopped nuts over the fruit layer.
Repeat the layers (cake, pudding, whipped topping, fruits, nuts) two more times, finishing with a topping of whipped topping as the final layer.
For garnish, sprinkle the top with toasted coconut and place maraschino cherries on top for a festive touch, if desired.
Chill the punchbowl dessert in the refrigerator for at least 2 hours before serving to allow the flavors to meld together.
Serve with a large spoon, scooping down to get all the layers in each serving.
Nutrition Facts
Calories |
409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 315 mg | 14% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 4.1 g | 14% | |
| Total Sugars | 39.8 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 205 mg | 16% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 436 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
