(1) store-bought angel food cake
24 oz. container frozen strawberries, sliced with sugar added, thawed
oz. or 3 cups vanilla pudding (We used 6+ small individual cups this time)
16 oz. container of whipped cream, slightly less than the whole container
Fresh strawberries for garnish
Tear angel food cake into medium pieces. Begin layering cake, strawberries, pudding and whip cream in a large clear glass bowl. Continue irregular layers, filling the bowl. Top entire dessert with a solid layer of whip cream. Slice a few fresh strawberries for garnish. Refrigerate overnight or at least 4 hours before serving.