Instructions

1. Set aside a few berries for garnishing the top of cake.
2. Using a serrated knife, or your fingers cut or tear the angel food cake into small pieces. Set aside.
3. In a large bowl, beat cream cheese until smooth. Add confectioners’ sugar, sweetened condensed milk and evaporated milk. Beat until smooth. Fold in 8-ounces of whipped topping or half the 16-ounce container reserving half of the whipped topping for top of cake.
4. Add the cake pieces to the cream cheese mixture and mix well. Using a spoon, roughly divide mixture into fourths. You’ll use ¼ of the cake mixture for each layer of the punch bowl cake.
5. Place ¼ of the cake mixture in the bottom of a glass punch bowl or glass trifle dish. Top the cake layer evenly with the sliced strawberries.
6. Spread ¼ of the cake mixture over the sliced strawberries and layer with the blueberries.
7. Spread ¼ of the cake mixture over the blueberries and sprinkle with the layer with the raspberries.
8. Top the layer of raspberries with the 1/4 remaining cake mixture. Top with the remaining Cool Whip. Sprinkle with toasted pecans and garnish with the reserved berries, if desired.
9. Cover with plastic wrap and refrigerate overnight.