This is a recipe I copied from my mom and I think she got it from the L.A. Times years ago.
1(3-1/4 oz) pkg. Vanilla pudding mix (not instant)
1/4 cup rum
2 cups heavy cream
1 – 12 oz. bakery angle food cake
2 tablespoons brandy
1 Box fresh strawberries
2 tablespoons sugar
Prepare vanilla pudding mix. Cool slightly and stir in 2 tbsp. of the rum. Cover and chill until almost set. Whip 1 cup of the heavy cream until stiff and fold into chilled pudding mixture.
In a serving bowl of 2 qt. capacity gently tear about half of the cake into bite size pieces in an even layer. Stir together the brandy and remaining rum and sprinkle half over the cake then spoon in about half the pudding mixture. Tear remaining cake as before, arranging in an even layer over pudding, sprinkle with remaining brandy/rum mixture, then add whole berries reserving 6 for garnish. Carefully spoon in remaining pudding. Cover and chill.
Just before serving whip remaining cream with the sugar until stiff. Place in pastry bag with fluted tip and pipe cream onto pudding in attractive mounds, topping with reserved berries.
I’ve made this for a crowd in a punch bowl with more pudding mixture, more layers and more berries. You could throw in raspberries, too.
I’ve published this over at Mennonite Girls Can Cook, also. If you haven’t visited this blog yet you should click on over for all the delicious recipes there.