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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.


  • 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


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

  1. Start by making the pudding first, because that will need to set – make it as the package directs
  2. Wash and chop the strawberries into small bite size pieces
    1. 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
  3. Once the pudding has set, remove it from the fridge and add in 1 cup of Cool Whip or whipped cream – blend well
  4. 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
  5. Slice your pound cake into 1/2″ slices
  6. Now, the layering begins!
  7. Using a large glass trifle bowl, put down a layer of pound cake
  8. Next, if you’re decorating with strawberry slices, line those up against the glass sides of the bowl
  9. Spoon in an even layer of the pudding mixture
  10. Top that with a layer of Cool Whip or fresh whipped cream (use about 1 – 1 1/2 cups)
  11. Repeat these layers until you’ve reached the top!
  12. 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!