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Potluck Strawberry Trifle

 Potluck Strawberry Trifle
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
24 ServingsPrep: 20 min. + chilling


  • 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 whipped topping, thawed


  • 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.