Strawberry Trifle
This dessert is the perfect end to a Memorial Day BBQ. It’s super easy to put together and looks impressive (bonus). If you’re feeling extra patriotic, you can even add blueberries to the mix to make it a decorative red white and blue centerpiece.
Ingredients:
- Approximately 3 lbs. strawberries (this seems like it’s a lot but it ensures getting enough that are the right size for decorating)
- Optional: Blueberries!
- 2 packages JELL-O vanilla pudding
- 4 cups cold milk
- 3 – 4 cups (24 – 32 oz.) Cool Whip or fresh whipped cream
- 2 – 11.5 oz. Entennmen’s All Butter Cake
- If you’ve got time, you can even make it yourself
- The trifle only actually uses 1 1/2 loaves
Directions:
This really isn’t much of a real recipe – it’s more of a how to put it together type “recipe” – so, keep in mind that everything is adjustable depending on your taste
- Start by making the pudding first, because that will need to set – make it as the package directs
- Wash and chop the strawberries into small bite size pieces
- If you want to decorate the bowl with large slices like I did, put those aside as you’re chopping – use the largest strawberries for those slices
- Once the pudding has set, remove it from the fridge and add in 1 cup of Cool Whip or whipped cream – blend well
- Add in the chopped strawberries (and blueberries, if you desire) 1 cup at a time until you’ve reached the desired blend of pudding to berries
- Slice your pound cake into 1/2″ slices
- Now, the layering begins!
- Using a large glass trifle bowl, put down a layer of pound cake
- Next, if you’re decorating with strawberry slices, line those up against the glass sides of the bowl
- Spoon in an even layer of the pudding mixture
- Top that with a layer of Cool Whip or fresh whipped cream (use about 1 – 1 1/2 cups)
- Repeat these layers until you’ve reached the top!
- Depending on the size of your bowl you might have some leftover – I just make a smaller, less attractive (but equally as tasty) trifle with the leftover in a tupperware
NOTE: Keep in mind that you cannot make this too far in advance because the longer it sits, the soggier it will get – I would make it the day you plan on eating it; but you could totally prep the pudding and berries ahead of time to speed up the process!