Printable | Taste of Home

Punch Bowl Trifle

1 package (18-1/4 ounces) chocolate cake mix
1 quart fresh whole strawberries
1 carton (15 ounces) strawberry glaze
2 cartons (12 ounces each) frozen whipped topping, thawed, divided
1 cup chocolate frosting
Shaved chocolate

Prepare and bake cake according to package directions, using a 13-in.
x 9-in. baking pan. Cool completely on a wire rack. Set aside five
strawberries for garnish. Slice remaining strawberries. Cut cake into
1-in. cubes. Place half of the cubes in a 6-qt. glass punch bowl. Top
with half of the sliced strawberries; drizzle with half of the
strawberry glaze. Spread with 3-1/2 cups whipped topping. In a

Printed from tasteofhome.com Aug 29, 2008

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Punch Bowl Trifle cont.

microwave-safe bowl, heat frosting on high for 20-30 seconds or until
pourable, stirring often; cool slightly. Drizzle half over the
whipped topping. Repeat layers of cake, berries, glaze, whipped
topping and frosting. Top with remaining whipped topping. Cover and
refrigerate until serving. Garnish with shaved chocolate and reserved
strawberries.

Yield: 24-28 servings.