Recipe

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• 3 poundcake ( frozen are fine , thaw before using)
• 2 -3 cups strawberry jam (preferably homemade )
• 1 pint orange-flavored liqueur
• 3 pints fresh strawberries, washed,hulled and halved
• 3 packages instant vanilla pudding (4 serving size)
• 6 cups milk
• 2 packages unfilled split ladyfingers
• 1 quart whipping cream
• 1/4 cup powdered sugar
• 2 tsp vanilla
• 1 pint fresh strawberries, washed and hulled (for garnish )

• 1 You will need a 6 quart trifle bowl or a punch bowl for this.
• 2 Slice 1 pound cake into 3 even layers.
• 3 Generously spread each layer with strawberry jam.
• 4 Arrange layers in the bottom of trifle bowl/punch bowl, cutting the pieces to fit the entire bottom.
• 5 Pour 1/2 cup liqueur over the cake.
• 6 Next, layer 1 pint of halved strawberries over the cake.
• 7 In a bowl, mix vanilla pudding and milk according to package directions.
• 8 Pour 1/3 of the pudding over strawberry layer.
• 9 Spread split lady fingers liberally with strawberry jam.
• 10 Stand the lady fingers around the edge of the bowl, so that 1-2 inches of the lady fingers are above the rim of the bowl.
• 11 Drizzle lady fingers with 1/2 cup of liqueur.
• 12 Repeat the layering procedure two more times, with the remaining pound cakes, strawberry halves, liqueur and vanilla pudding.
• 13 This should fill the bowl to about 1 inch of the top of the lady fingers.
• 14 Cover and refrigerate for about 1 hour.
• 15 Just before serving, whip cream until almost stiff.
• 16 Add powdered sugar and vanilla to cream and whip until stiff.
• 17 Mound whipped cream on top of the trifle, garnish with whole strawberries.