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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 10 |
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This is a trifle that my daughter sent to team suppers with my granddaughter. The kids gobbled it up. The parents loved it, too. The bowl always came home empty. Ingredients:
1 (4 ounce) package instant chocolate pudding mix |
1 1/2 cups cold milk |
1 (8 ounce) container whipped topping (thawed) |
1 (10 ounce) package pound cake or 1 (10 ounce) package a loaf cake |
1/4 cup strawberry jam |
1 cup raspberries (fresh) |
1 cup strawberry (fresh) |
1 banana |
Directions:
1. Beat the pudding mix and milk with a whisk for 1-2 minutes till well blended.
2. Gently stir in the whipped topping and mix well; set aside.
3. Cut the cake into 12 slices and spread 6 slices with the strawberry jam.
4. Place the other 6 slices on top of the jam slices so that it is like 6 sandwiches and then cut these into 1/2 cubes.
5. Place half the cake cubes in a trifle dish or decorative bowl.
6. Cover this layer with 1/2 cup raspberries and 1/2 cup strawberries sliced.
7. Slice the banana on top of this layer.
8. Top with 1 cup of the pudding mixture.
9. Layer again with the cake cubes, 1/2 cup raspberries, 1/2 cup strawberries, and topping (no more banana).
10. Garnish with 3-4 pretty strawberries or a few raspberries.
11. Refrigerate for several hours.
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