|Milk||2 Cup (32 tbs)|
|Vanilla pudding and pie filling||3 1⁄8 Ounce (1 Package)|
|Strawberries||2 Cup (32 tbs), sliced|
|Whipping cream||1 Cup (16 tbs), chilled|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Slivered almonds||2 Tablespoon, toasted|
1. Stir milk into pudding mix in 4-cup measure. Microwave uncovered on high (100%) 3 minutes; stir with fork. Microwave to boiling, stirring every minute, 2 to 3 minutes longer. Cover surface of pudding with plastic wrap to prevent skin from forming. Refrigerate until cooled, about 2 hours.
2. Split ladyfingers lengthwise; arrange in 2-quart serving bowl, using as many as needed to line bowl. Sprinkle rum over ladyfingers. Layer pudding, strawberries and remaining ladyfingers in bowl.
3. Beat whipping cream, brown sugar and vanilla in chilled bowl until stiff. Spread over trifle; sprinkle with almonds. Refrigerate at least 1 hour. To serve, spoon into dessert dishes.
Serving size: Complete recipe
Calories 1871 Calories from Fat 982
% Daily Value*
Total Fat 110 g169.6%
Saturated Fat 62.7 g313.3%
Trans Fat 0 g
Cholesterol 376.6 mg125.5%
Sodium 1008 mg42%
Total Carbohydrates 157 g52.4%
Dietary Fiber 15.2 g61%
Sugars 124.7 g
Protein 26 g52.4%
Vitamin A 20.8% Vitamin C 394%
Calcium 94.1% Iron 23.8%
*Based on a 2000 Calorie diet