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Strawberry Trifle

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Ingredients
  White cake 1
  Canned frozen strawberries 21 Ounce (2 Packages)
  Prepared vanilla pudding 3 Ounce
  Whipping cream 1 Cup (16 tbs), chilled
  Sugar 1⁄4 Cup (4 tbs)
  Toasted slivered almonds 1⁄4 Cup (4 tbs)
  Strawberries 1 Tablespoon
Directions

Bake cake in oblong pan as directed; cool.
Cut crosswise in half.
Reserve 1/2 for another dessert.
Cut remaining cake in small pieces.
Arrange 1/2 of pieces on bottom of clear serving bowl.
Pour 1/2 of strawberries (with syrup) over cake; spread with 1/2 of pudding.
Repeat with remaining cake pieces, strawberries, and pudding.
Cover; chill a few hours.
Beat cream and sugar in chilled bowl until stiff; spread over trifle.
Garnish with almonds and fresh strawberries.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Dish: 
Cake

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