Strawberry Trifle

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I made this trifle using an angel food cake mix and made it following the directions on the box. I loved the texture of the angel food in this recipe!

Course Dessert

Cuisine British

Prep Time 30

Chilling Time 1

Total Time 1 30

Servings servings

Calories 601kcal

Author Ashley Amundsen

Ingredients

12 ounces angel food or white cake prepared
½ cup Strawberry jam
16 oz. whipping cream
1 teaspoon vanilla
2-3 tablespoons powdered sugar
6 oz instant vanilla pudding mix
4 cups of milk
2 cups of strawberries

Instructions

Cut an angel food or white cake into bite size pieces. Spoon a small teaspoonful of strawberry jam on each piece.
Prepare whipped cream by placing whipping cream, vanilla and powdered sugar in a large bowl and mix for 2-3 minutes or until stiff peaks form.
Prepare vanilla pudding according to package directions.
Slice strawberries and sprinkle with sugar, if desired.
In a trifle bowl (the one I used was pretty small, I had leftover ingredients so you may want to use a larger bowl or multiple bowls), start by layering the cake pieces on the bottom, followed by strawberries, pudding and whipped cream. Continue the layers until the bowl is full.
Strawberries can be placed on the top layer of whipped cream for decoration.
Enjoy!

Notes

Storage Information

Cover the trifle with plastic wrap or a lid to prevent it from absorbing other odors in the fridge. It can be stored in the fridge for up to 2-3 days.

Nutrition