Triple Berry Punch Bowl Cake {Beautiful Red, White, & Blue!}

Amazingly delicious {and pretty} Triple Berry Punch Bowl Cake, is all decked out in red, white, and blue.

Ever since making a Southern Strawberry-Coconut Punch Bowl Cake a month or so ago, I have been enamored with this easy, scrumptiously delicious no-bake dessert.  I just had to create another punch bowl cake.  So today I bring you Triple Berry Punch Bowl Cake ~ all decked out in beautiful red, white, and blue!  And.  Oh.  My.  Good. Gravy. ... Is this stuff ever good.

When I put this Triple Berry Punch Bowl Cake together, I had a pretty good hunch it would be good ... but I didn't know it would be sooooooo good.  Both my hubby and I loved the Strawberry-Coconut Punch Bowl Cake I had made before.  And this triple berry version blew the strawberry-coconut one away.  Seriously.  It's that good.

And it doesn't hurt, ya know, that it's a beautiful red, white, and blue dessert ... just in time for upcoming 4th of July festivities.

So if you're looking for a gorgeous-&-tasty 4th of July dessert, look no further.  This punch bowl cake's definitely got you covered.

All you need to do to create this punch bowl cake is to layer fresh berries with an angel food cake-whipped topping mixture ... and then let it set in the refrigerator overnight to get all friendly.  {And believe me ... letting this set in the refrigerator overnight is indeed the hardest part of making this dessert.}

Garnish the top with a few colorful berries, and you're ready to dazzle at the festivities!

Pretty, isn't it?  Well, ... as pretty as this Triple Berry Punch Bowl Cake is, it tastes even better.

Grab a spoon, dig in ... and get ready to not only dazzle your eyes, but your tastes buds as well.

Triple Berry Punch Bowl Cake

Source:  A Tracey original

(Printable recipe)

Ingredients

• 1 angel food cake (14 oz. store-bought or bake your own)
• 1 (16 oz.) container sour cream
• 1 (8 oz.) container Cool Whip non-dairy whipped topping
• 1 (5 1/2 oz.) can evaporated milk
• 3/4 c. powdered (confectioners) sugar
• 1 1/2 c. thinly sliced fresh strawberries
• 1 1/2 c. fresh blueberries
• 1 c. fresh raspberries
• 3 T. chopped pecans (optional)

Directions

1. Set a aside a few berries to use as garnish for the top of the cake.
2. In a large bowl, combine the sour cream, whipped topping, evaporated milk, and powdered sugar; stir until well combined and smooth. Using a serrated bread knife or your fingers, cut or tear the angel food cake into small pieces. Add cake pieces to the sour cream mixture and mix well. Draw an 'x' across the top of the bowl of cake mixture by dragging a spoon across the mixture, roughly dividing it into fourths (you'll use 1/4 of the cake mixture for each layer of the punch bowl cake).
3. Place 1/4 of the cake mixture in the bottom of a glass punch bowl or other large glass bowl. Top the cake layer evenly with the sliced strawberries.
4. Spread 1/4 of the cake mixture on top of the strawberries. Sprinkle the cake evenly with the fresh blueberries.
5. Spread 1/4 of the cake mixture on top of the blueberries. Sprinkle the cake evenly with the fresh raspberries.
6. Top the layer of raspberries with the remaining 1/4 of the cake mixture. Sprinkle with the chopped pecans and garnish with reserved berries, if desired.
7. Cover with plastic wrap and refrigerate over night.

Enjoy!

Please enjoy these other scrumptious desserts from The Kitchen is My Playground ...

Southern Strawberry-Coconut Punch Bowl Cake

Scrumptious Strawberry Cobbler

Frozen Blueberry Cream Pie