Ingredients:

  • 1 lb fresh strawberries, hulled and quartered
  • 10 oz angel food cake, cut into 1-inch cubes
  • 1.5 cups mini marshmallows
  • 8 oz whipped topping, thawed
  • 3.4 oz instant vanilla pudding mix, dry
  • 0.5 cup sour cream
  • 0.5 cup cold whole milk

Instructions:

  1. Prep the fruit. Hull and quarter the strawberries. Note: Pat them dry with a paper towel after washing to prevent excess water from thinning the sauce.
  2. Cube the cake. Slice the angel food cake into 1 inch squares until you have a mountain of fluffy cubes.
  3. Whisk the base. Combine the dry pudding mix, sour cream, and milk in a large bowl. Whisk for 2 minutes until the mixture thickens and turns velvety.
  4. Fold the topping. Gently stir in the thawed whipped topping using a spatula.
  5. Integrate the berries. Add the strawberries to the cream until they are evenly coated and vibrant.
  6. Add the marshmallows. Toss in the marshmallows and fold twice.
  7. Combine the cake. Add the angel food cake cubes last. Note: Adding them last prevents them from breaking down during the heavy mixing phase.
  8. Final fold. Turn the mixture over gently until no white streaks of plain cream remain.
  9. Chill and set. Place the bowl in the fridge for at least 30 minutes.