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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Jennifer Oakley
  • 1 large package instant vanilla pudding
  • 3 cups milk
  • 1 tub whipped topping
  • 8 oz. sour cream
  • 1 angel food cake, pulled apart into bite-sized pieces
  • 1 package frozen strawberries in syrup, or fresh strawberries sliced and mixed with 1â�„2 cup sugar and 1â�„4 cup water
Beat pudding mix into milk and set aside to thicken, about 5 minutes. Fold whipped topping and sour cream into pudding.
In a large bowl or baking dish, make layers of angel food cake pieces, strawberries and pudding mixture.
This makes a large dessert that keeps well in the refrigerator for several days. For a version lower in fat and sugar, use sugar-free pudding, skim milk and fat-free topping and sour cream.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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