Strawberry Punch Bowl Cake

Submitted by Evelyn Langston (Gainesville District)

• 1 Large Punch Bowl
• 1 Box of Strawberry Cake Mix
• 1 Large Sara Lee Pound Cake
• 1 Pkg. (6 oz.) strawberry jello mix
• 1 Large can crush pineapple, drained
• 1 Pkg. (10 oz.) frozen strawberries
• 2 Pints of fresh strawberries
• 1 Can of condensed milk
• 2 (12 oz.) Cool Whip

INSTRUCTIONS:

Add strawberry jello to cake mix and bake according to directions on box.  Cool cake when done.  In separate bowl, mix 1 container of Cool Whip, condensed milk, drained pineapples and frozen strawberries w/juice (thaw).  Slice 1 pint of fresh strawberries (wash and set aside other pint of whole berries for topping).  Cut cakes in slices and alternate strawberry cake, milk mixture, then Sara Lee cake in punch bowl.  Place slice strawberries between cakes and mixture. Continue to alternate cakes, milk mixture and fresh strawberries slices until all are used.  Top with Cool Whip and garnish with fresh whole strawberries.

Seal with Saran wrap and refrigerate.