Potluck Strawberry Trifle
Taste of Home's Holiday & Celebrations Cookbook
This recipe is a great way to serve dessert to a crowd. Frozen pound cake, strawberries and whipped topping add to the ease of preparation for this trifle, which is made in a jelly roll pan.
—Celia Clark, New Tazewell, Tennessee
SERVINGS: 24
CATEGORY: Dessert
METHOD: Chill
TIME: Prep: 20 min. + chilling
Ingredients:
- 2 packages (3 ounces each) cook-and-serve vanilla pudding mix
- 2 packages (3 ounces each) strawberry gelatin
- 1 package (10-3/4 ounces) frozen pound cake, thawed
- 1 package (20 ounces) unsweetened frozen strawberries, thawed and halved
- 1 carton (8 ounces) frozen Cool Whip® whipped topping, thawed
Directions:
Prepare pudding according to package directions; cool. Prepare gelatin according to package directions; refrigerate until partially set. Meanwhile, slice the pound cake into 26 pieces. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Top with strawberries. Spoon gelatin over strawberries. Refrigerate until set.
Carefully spread cooled pudding over gelatin (pan will be full). Carefully spread with whipped topping. Refrigerate until serving. Yield: 24-30 minutes.