1 1/2 cups milk
1 4-serving-size pkg sugar-free instant vanilla pudding mix
1 tsp vanilla
1 cup sour cream
4 oz frozen whipped dessert topping, thawed
7 cups 1-inch angel food cake cubes (about 1/2 of an 8-inch purchased cake)
4 cups sliced strawberries, divided
In a large mixing bowl, combine milk, dry pudding mix, and vanilla. Beat with an electric mixer on low speed until just combined. Beat on medium speed for about 2 minutes more or until well mixed. Fold in the sour cream, and dessert topping. In a 2 quart dish or 8 individual dessert dishes, layer half the cake cubes, half 3 cups strawberries and half the pudding mixture. Repeat layers. Cover and chill the dessert for at least 4 hours or overnight. Just before serving, top with the remaining strawberries. Makes 8 servings.