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Add 1 cup of sour cream to the pudding mixture and stir until well combined.
Pour the pudding and sour cream mixture over the angel food cake pieces in the casserole dish, making sure to cover all the cake.
Open the can of strawberry pie filling and spoon it over the pudding and cake layers. Spread it out evenly.
Spread 1 cup of whipped topping over the strawberry layer, covering it completely.
Cover the casserole dish with plastic wrap or a lid and refrigerate for at least 2 hours, or until the cake has absorbed some of the flavors and the layers have set.
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