Ingredients:

  • 10 oz angel food cake, cubed into 1-inch pieces
  • 2 lbs fresh strawberries, hulled and quartered
  • 3.4 oz instant vanilla or strawberry pudding mix
  • 8 oz whipped topping, thawed
  • 10 oz mini marshmallows
  • 1 cup cold whole milk
  • 1 tsp vanilla bean paste

Instructions:

  1. Prepare the structural elements by slicing the fresh strawberries into quarters and cubing the angel food cake into 1-inch pieces using a serrated knife to maintain aeration.
  2. In a large glass mixing bowl, whisk together the cold whole milk and dry instant pudding mix for approximately 2 minutes until the mixture begins to thicken.
  3. Gently whisk the vanilla bean paste into the thickened pudding base.
  4. Using a silicone spatula, use a 'fold-not-stir' technique to incorporate the thawed whipped topping into the pudding until smooth.
  5. Fold in the mini marshmallows and sliced strawberries until evenly coated by the cream matrix.
  6. Finally, gently fold in the angel food cake cubes, being careful not to crush them, ensuring they act as a structural sponge for the salad.