2 pints of fresh strawberries, sliced
1/2 loaf pound cake or angel food cake (I put in the whole cake)
10.5 oz bag of mini marshmallows
8 oz whipped cream topping
14 oz sweetened condensed milk
Cut pound cake or angel food cake in half. Cut any dark edges off 1/2 load cake. Cut half the loaf cake into 1 1/2 inch cubes. (I did the whole cake and I didn’t cut the crust off!)
Mix whipped cream topping and sweetened condensed milk together in a large bowl.
Stir in mini marshmallows
Slice strawberries; add to bowl
Fold ingredients together until well combined.
Cover and refrigerate until ready to serve.
Serve within 1 – 3 days.
Side note: the sugar in the marshmallows will melt the longer it sits; usually by day 2. To fix texture, simply cut remaining cake into cubes or stir in 1 – 2 tbsp vanilla or cheesecake pudding.