Southern Strawberry Pineapple Punch Bowl Cake

A pie is a baked dish, prepared with a dough shell and filled with sweet or savoury ingredients. Summer is the best season to enjoy refreshing sweet citrus pies. I have here an easy pie recipe that you can enjoy with your family on a sunny day. The crust is made with graham crackers to save you the headache of baking. The filling is a nice combination of cream cheese, lemon pudding and lemonade concentrate. You can also add a pinch of grated lemon zest to spice up the dessert. It is perfect to finish off barbecues, picnics or house parties. You can even enjoy this dessert during afternoon tea.  It is succulent, creamy and delicious. This dessert is light, but has a buttery crust that balances the texture and flavors with the cream cheese filling.

If you don’t want to make it in a pie crust, you can also serve a deconstructed version of this dessert in glass bowls. Simply serve the baked graham cracker crumbs in the bottom and top with the cream cheese filling. Serve with some whipped topping and fresh mint sprigs. So versatile!

Ingredients :

1 can of yellow cake mix
1 package (6 ounces) instant vanilla pudding
1 large can of crushed pineapple, drained
2 packages of 10 ounces of frozen strawberries
2 bananas
1 (16 ounces) of Cool Whip cardboard

Itinerary :

Preheat an oven to 350°F.

Mix the cake dough according to package instructions.

Divide the cake batter between two round cake pans.

Bake set-aside cakes to cool.

Mix pudding according to package directions. Refrigerate.

Cut a layer of cake into small pieces; place in a punch bowl.

Spread half the pudding on top; then add half the pineapple and 1 package of strawberries.

Cut a banana into slices on top; add 1/2 carton of Cool Whip, spreading to cover completely.

Repeat with the other layer, finishing with the Cool Whip.

Put the cake in the refrigerator overnight to allow the strawberries to thaw and their juice to infuse the cake. Serve chilled.

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