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Export 6 ingredients for grocery delivery
Step 1
Lightly spray a 9x9-inch glass baking dish with cooking spray. Set it aside.
Step 2
Layer half of the cubed angel food cake on the bottom of the prepared baking dish.
Step 3
Evenly spread ⅔ of the strawberry pie filling on top of the cubed angel food cake.
Step 4
Layer the remaining angel food cake cubes on top of the strawberry pie filling.
Step 5
Using a medium-sized mixing bowl, whisk together the cold milk and the sour cream until the mixture is well incorporated and no lumps are visible.
Step 6
Whisk in the instant pudding mix and continue whisking until the mixture is smooth and just beginning to thicken.
Step 7
Evenly spread the milk mixture over the top of the angel food cake cubes.
Step 8
Using an offset spatula, evenly spread the thawed whipped topping.
Step 9
Spoon the remaining strawberry pie filling in dollops across the whipped topping. Using a butter knife, gently swirl the pie filling.
Step 10
Cover tightly and chill in the refrigerator for at least 8 hours or overnight. Keep the cake in the fridge until you are ready to serve.
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