PUNCH BOWL CAKE CUPS
These punch bowl cake cups are a fun variation to the punch bowl cake dessert that we all enjoyed many years ago.
Servings 15
Calories 450kcal
Ingredients
- 1 3.4oz box vanilla instant pudding mix
- 1 3.4oz box lemon instant pudding mix
- 1 3.4oz box coconut cream instant pudding mix
- 6 cups whole milk
- 1 pint fresh raspberries cleaned & dry
- 1 pint fresh blueberries cleaned & dry
- 1 pint fresh strawberries cleaned & dry
- 1 can cherry pie filling
- 12 slices pound cake variety of flavors is great
- 1 8oz container frozen whipped topping, thawed
Instructions
- Prepare each box of pudding with 2 cups cold milk as directed on the box. Refrigerate.
- Clean and arrange fruit on a tray. Open pie filling and place in a small bowl.
- Cut each slice of cake into 1/4 inch cubes. I purchased a package of variety pound cake.
- To create each cake cup, place a thin layer of cake on the bottom. Top with about a heaping tablespoon of pudding, 1 tablespoon fruit or pie filling, and then about a tablespoon of whipped topping to cover. Repeat another layer in the same order.
- Garnish with a fruit on top.
- The amount of ingredients I used created 15 cups.
Notes
NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.