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Strawberry Shortcake Trifle Recipe

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As pretty as a picture, this quick-and-easy dessert from Crystal Edwards of Van Alstyne, Texas, makes any gathering seem special. Busy cooks will appreciate the make-ahead convenience and the use of purchased pound cake.

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Strawberry Shortcake Trifle Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

30 30

Ingredients

2 cups cold 2% milk
1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
1 package (8 ounces) cream cheese, softened
2 teaspoons almond extract
1 carton (8 ounces) frozen whipped topping, thawed, divided
2 cups sliced fresh strawberries
1 carton (13-1/2 ounces) strawberry glaze
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cubed
1/4 cup slivered almonds, toasted

Directions

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Beat in cream cheese and extract until smooth. Fold in 2 cups whipped topping.
In another bowl, gently combine strawberries and glaze. In a 3-qt. trifle bowl, layer half of the cake cubes, pudding mixture and strawberry mixture. Repeat layers. Garnish with remaining whipped topping. Refrigerate until serving. Sprinkle with almonds just before serving. Yield: 12 servings.

Nutritional Facts 3/4 cup equals 336 calories, 17 g fat (10 g saturated fat), 61 mg cholesterol, 309 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Strawberry Trifle in Simple & Delicious May/June 2008, p42

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Strawberry Shortcake Trifle

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(1-1) of 1 reviews

Reviewed on Dec. 17, 2010 by phedellabradford

I have tried many different Trifle recipes and I must say that this is to die for. Using the creamcheese pudding mix gives it that extra kick. My search is over, this is the one.