Southern Strawberry Trifle
This Southern Strawberry Trifle is a different take on the classic Southern dessert, Strawberry Shortcake.
Ingredients
- 2 (10 oz.) packages frozen strawberries (can sub fresh strawberries, cut up and tossed in sugar)
- 1 (5.1 oz.) package vanilla instant pudding mix
- 3 cups whole milk
- 1 lb Sara Lee pound cake
- 16 oz Cool Whip Original Whipped Topping (1 tub)
Instructions
- Place frozen strawberries in a bowl to thaw.
- Prepare vanilla pudding, using the pudding mix and whole milk, by following the instructions on the box.
- Thinly slice pound cake into layers (about 2 inches).
- In a trifle dish, start layering with 1/3 of the pound cake on the bottom, followed by 1/3 of the strawberries with juice, 1/3 of the vanilla pudding, and 1/3 of the Cool Whip. You will continue to layer two more times, ending with the fluffy white goodness on top. You can also use any leftover strawberries or pound cake for garnish.
- Place in a refrigerator for at least 2 hours before serving.