Easy Strawberry Trifle
This is the Easy Strawberry Trifle recipe.
- Prep: 20 min
- Refrigeration: 2 h
Ingredients
- 1 pkg (3 1/2 oz/102 g) vanilla instant pudding mix
- 2 cups (500 mL) Milk
- 1 cup (250 mL) vanilla yogurt
- 1 pkg (10 oz /298 g) frozen pound cake thawed
- Strawberry jam for spreading
- 1 pkg (14 oz /425 g) frozen sweetened strawberries thawed
- Sweetened whipped cream
- Sliced toasted almonds for garnish
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Preparation
Prepare pudding mix according to package directions using 2 cups (500 mL) milk. Stir in yogurt; set aside.
Cut cake into 12 slices. Spread jam over 6 slices; top with remaining 6 slices. Cut slices into cubes. Place cubes in bottom of 6 cups (1.5 L) clear bowl.
Drain strawberries reserving 1/4 cup (60 mL) syrup. Sprinkle syrup overcake cubes; top with drained strawberries.
Pour pudding mixture over fruit in bowl. Cover and chill at least 2 hours or overnight.
To serve, garnish with whipped cream and sliced almonds.
Variations:
Use 2 pints of fresh strawberries for frozen strawberries. Use 1/4 cup (60 mL) strawberry jelly melted or 1/4 cup (60 mL) strawberry jam melted and pressed through a sieve, instead of strawberry syrup.
