Gluten Free, Dairy Free, Strawberry Punch Bowl Cake
submitted by Debbie Thierbach
1 gluten free yellow cake mix
1 (6 oz.) pkg. Jello brand instant vanilla pudding
1 lg. can crushed pineapple, drained
2 pkgs. fresh strawberries
2 containers of SoDelicious Dairy Free Coconut Whipped Topping available at Whole Foods
1 can of coconut milk
4 cups almond or coconut milk
When mixing cake use dairy free milk instead of regular milk. Bake cake in two round cake pans and set aside to cool. Make pudding (using the can of coconut milk and making up the difference with your almond milk) and set in refrigerator to get cold. Cut one layer of cake in small chunks; put in punch bowl. Spread half of pudding on top; then add half of pineapple and one package strawberries. Slice one banana on top; half of whipped topping, spreading to cover completely. Repeat with the other layer the same – ending with whipped topping. Let set in refrigerator overnight. This is one of the Clark family’s favorite desserts!
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