*To save time, one 16-ounce store-bought angel food cake can be substituted.
PREPARE and bake the angel food cake mix as directed on package in 2, 9 x 5-inch loaf pans. Cool cakes completely in their pans on their sides on cooling racks. Remove from pans. Cut or tear each cake into 1-inch pieces. Keep pieces of cake from each pan separate as you will be making two layers.
WHISK pudding mix and milk in large bowl for 2 minutes. Fold in whipped topping, a cup at a time.
TO ASSEMBLE CUPS:
SET ASIDE 2 tablespoons morsels for topping. Divide 1/3 cup morsels over bottoms of glasses or cups. Divide cake pieces from 1 cake among the glasses; press down slightly. Spoon one half of strawberries on top of cake pieces. Sprinkle one half of remaining morsels over strawberries. Spoon one half pudding mixture over morsels. Repeat layers. Sprinkle remaining 2 tablespoon morsels over pudding for a garnish. Refrigerate for at least 1 hour.