Southern Strawberry Punch Bowl Cake:

Thicken the instant vanilla pudding by whisking the cold milk and pudding mix together in a large bowl. Remove off the table.

In a punch bowl, arrange the cake layers:

Use a big punch bowl or trifle dish as a base and crumble half of the cooled cake into it.

Half of the crushed pineapple, half of the cut strawberries, and half of the vanilla pudding should be layered.

Include the Cool Whip:

Cover the pudding layer entirely with half of the Cool Whip.

Layer it again:

Put the remaining cake, pineapple, strawberries, and pudding on top. Finish it off by evenly coating it with the leftover Cool Whip.

Toppings on the side:

If desired, garnish with chopped pecans or walnuts and shredded coconut for added crunch and taste.

Cool before serving:

Let the flavors of the punch bowl cake combine by chilling it in the fridge for at least two or three hours, or perhaps overnight. Best enjoyed cold.

Indulge in this delightful traditional Southern dessert—ideal for parties because to its airiness and fruitiness!

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