Potluck Strawberry Trifle Recipe

5 4 4
Potluck Strawberry Trifle Recipe
Potluck Strawberry Trifle Recipe photo by Taste of Home
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Potluck Strawberry Trifle Recipe

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Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
24 servings
TOTAL 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 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 15x10x1-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.
Originally published as Potluck Strawberry Trifle in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p230

  • 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
  1. 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 15x10x1-in. baking pan. Top with strawberries. Spoon gelatin over strawberries. Refrigerate until set.
  2. Carefully spread cooled pudding over gelatin (pan will be full). Carefully spread with whipped topping. Refrigerate until serving. Yield: 24-30 minutes.
Originally published as Potluck Strawberry Trifle in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p230

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Reviews forPotluck Strawberry Trifle

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brulee1 User ID: 6209251 128006
Reviewed May. 14, 2012

"This was my choice for my mother day dessert, and it was as good as it looked in the picture! It was so lite and easy to eat shortly after our big meal. My daughter and I made this the morning of, I wasn't sure how it would have held up if I had made it the day before, but, I had just tryed it (the day after ) and it was as perfect as the day I made it. It's nice having a recipe that I can make in advance."

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mel06010 User ID: 5539310 54850
Reviewed May. 5, 2012

"Yield 24-30 minutes???!!!"

MY REVIEW
Ladyslipermn User ID: 5307700 127864
Reviewed Jan. 19, 2011

"I have made this and everyone loved it."

MY REVIEW
phedellabradford User ID: 2439383 48046
Reviewed Dec. 17, 2010

"This recipe is a keeper. I used instant cheesecake pudding mix instead and it was a hit. My famiy and friends love it."

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