Made dinner together tonight, and we both couldn’t stop eating it! My hubby took more than half of it

1. Prepare the white cake according to the package instructions in a 9×13 inch pan. Allow the cake to cool completely.

2. Once cooled, cut the cake into small cubes or tear it into pieces.

3. In a mixing bowl, toss the sliced strawberries with the sugar until the strawberries release some of their juices. Set aside for about 10 minutes.

4. In another bowl, whisk together the instant vanilla pudding mix with the cold milk until it thickens, normally about 2 minutes.

5. In a separate bowl, use a mixer to beat the cream cheese until it’s smooth and creamy.

6. Fold the cream cheese into the bowl with the whipped topping until well blended.

7. Now, in a large punch bowl, begin layering your cake. Start with half of the cubed cake pieces at the bottom of the bowl.

8. Layer half of the strawberries and their juice on top of the cake layer.

9. Spread half of the pudding mixture over the strawberries and then half of the creamy whipped topping over the pudding layer.

10. Repeat the layering process once more, ending with a layer of the whipped topping.

11. If desired, garnish with chopped pecans for a bit of a crunch.

12. Refrigerate the punch bowl cake for at least 4 hours before serving to allow it to set and for the flavors to meld together nicely.