Ingredients
2 pounds strawberries (6 to 8 cups sliced)
5 tablespoons granulated sugar
5 1/10 ounces vanilla pudding mix (6-serving size)
3 cups cold milk
8 ounces frozen whipped topping
1 pound cubed pound cake (about 6 cups)
Preparation
Gather the ingredients.
Rinse and hull strawberries and slice thinly. Sprinkle granulated sugar over the berries and toss gently. Let strawberries and sugar stand at room temperature for 30 minutes.
In a large mixing bowl, combine vanilla pudding and cold milk; whisk for 2 minutes and let stand for about 5 minutes.
Gently fold whipped topping into pudding until well blended.
Strain juices from strawberries into a small bowl or cup; set aside.
Layer about one-third of the cake cubes in the bottom of a 3-quart glass bowl. Spread about one-third of the pudding mixture over layer of cake cubes. Arrange about half of the sliced sweetened strawberries over pudding layer. Repeat layers once, ending with remaining strawberries. Arrange remaining cake cubes over strawberry layer and drizzle with reserved strawberry juices. Top with remaining pudding mixture.
Cover bowl with plastic wrap and refrigerate for at least an hour before serving.
?
Should a Trifle Have Jelly?
Jelly, or flavored gelatin, is often included in a traditional English trifle, but it is not essential.
PRODUCT IN THIS RECIPE:
Olivivero IQF Strawberry