1 extra small Sara Lee Pound Cake if using a large trifle bowl.
Instructions
Rinse, dry and slice each quart of strawberries separately.
Separate pound cake into 3 sections. Cut these into one inch cubes. (When I use my large trifle bowl it takes a little extra cake to fill each layer.)
Mix pudding with milks, beating 2 minutes with a wisk. Slowly fold cool whip into the pudding. This makes a total of 5-1/3 Cups of filling.
Using large trifle bowl, layer -
1/3 of pound cake,
1/3 of pudding mixture,
1/3 of strawberries,
Repeat. End with strawberries on top. Cover with plastic wrap and refrigerate overnight.
Originally Submitted
5/7/2009
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