Punch Bowl Cake - cooking recipe

Ingredients

1 prepared angel food cake
1 (12 oz.) Cool Whip (lite)
8 oz. sour cream
5 oz. evaporated milk
8 oz. strawberry glaze
2 pt. fresh or frozen strawberries, sliced

Preparation

Break cake into bite-size pieces.
In a separate bowl, mix the Cool Whip, sour cream and evaporated milk together.
In a large bowl, put a layer of cake and 1/3 of Cool Whip mixture over cake. Make 2 layers (end with last of Cool Whip mixture).
Add glaze as last layer; top with strawberries.
Refrigerate overnight.
Do not mix.
Serve with long spoon.
Bon appetit!