Strawberry Trifle

March 24, 2014


* Approximately 3 lbs. strawberries *Optional: Blueberries
* 2 packages JELL-O vanilla pudding3 – 4 cups (24 – 32 oz.)
* 4 cups cold milk
* 3 – 4 cups Fresh Whipped Cream
* 2 – 11.5 oz. Entenmann’s All Butter Loaf Cake


* Make the pudding first according to package directions
* Wash and chop the strawberries into small bite size piecesOnce the pudding has set, remove it from the fridge and add in 1 cup whipped cream – blend well
* If you want to decorate the bowl with large slices, put those aside as you’re chopping – use the largest strawberries for those slices
* Add in the chopped strawberries (and blueberries, if you desire) 1 cup at a time until you’ve reached the desired blend of pudding to berries
* Slice your pound cake into 1/2? slices
* Using a large glass trifle bowl, put down a layer of pound cake
* Next, if you’re decorating with strawberry slices, line those up against the glass sides of the bowl
* Spoon in an even layer of the pudding mixture
* Top that with a layer fresh whipped cream (use about 1 – 1 1/2 cups)
*Repeat these layers until you’ve reached the top
NOTE: Keep in mind that you cannot make this too far in advance because the longer it sits, the soggier it will get. Assemble the trifle the day you plan on eating it, but prep the pudding and berries ahead of time to speed up the process.

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