1 angel food cake (store bought or homemade)
1 14 ounce can Eagle Brand sweetened condensed milk
(may substitute one 3.4 ounce pkg of instant vanilla pudding
prepared as per pkg directions)
1 cup of sour cream
10 ounces of frozen sweetened strawberries (thawed)
1 8-ounce container of Cool Whip topping (thawed)
Tear angel food cake into large-ish bite-sized pieces and put into a deep bowl. Mix sweetened condensed milk (or vanilla pudding) and sour cream. Pour over torn cake. Pour strawberries on top, and spread to cover. Top with Cool Whip topping. Refrigerate until served. Can be made a day in advance.
You may notice my helper and I got the steps out of order a little. It doesn't really hurt anything. This kind of recipe is not an exact science.