1 round angel food cake (or 3 loafs)
3/4 c powdered sugar
5 1/2 oz evaporated milk
1 (1 oz) pkg lite sour cream
1 (8 oz pkg fat free whipped topping
2 quarts fresh strawberries
1 (4.75) pkg strawberry glaze (I use Danish Dessert Pudding Pie filling Glaze)
Break cake into small pieces in a large bowl. Mix sour cream, evaporated milk, whipped topping, and sugar until smooth, and fold into cake. Mash 1/2 of the stawberries, and slice the other half. Mix glaze as directions on package (pie glaze). Add mashed strawberries. Cool. And then the sliced strawberries. Pour over cake mixture in punch bowl. Chill several hours (or overnight) before serving.
Serves:
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