Strawberry Danish Angel Dessert
A light and refreshing no-bake dessert made with angel food cake, creamy pudding, and strawberry Danish topping. Easy to prepare ahead and perfect for summer gatherings.
Ingredients
- 1 10in. angel food cake bundt torn into bite-size pieces
- 1 (5-6 ounce( large package vanilla instant pudding prepared w/milk
- 1 cup sour cream
- 1 package Danish Dessert prepared and cooled
- 1 (8oz.) container whipped topping thawed
- 4 cups fresh strawberreis sliced
Instructions
Instructions
- In a 9×13-inch dish, spread the angel food cake pieces evenly across the bottom.Prepare the pudding according to package directions using cold milk. Once thickened, fold in the sour cream until smooth. Gently fold in the whipped topping.Spread the pudding mixture evenly over the angel food cake layer.Prepare the strawberry Danish dessert according to package directions and allow it to cool slightly. Stir in the diced strawberries.Spoon the strawberry mixture evenly over the pudding layer.Refrigerate for at least 2 hours, or until fully set, before serving.
Notes
- Vanilla pudding works well, but banana or lemon pudding can be substituted for a slightly different flavor profile.For best texture, allow the strawberry topping to cool before adding it to the dessert.This dessert can be made up to 24 hours in advance and stored covered in the refrigerator.Fresh strawberries provide the best flavor and texture, but thawed frozen strawberries may be used if well-drained.
