RECIPE: Strawberry Shortcake Trifle Ingredients: 1 pkg. (2-layer size) white cake mix 4 cups fresh strawberries, sliced 2 Tbsp. sugar 1/3 cup strawberry jam 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding 1-1/2 cups cold milk 1-1/2 cups thawed COOL WHIP Whipped Topping make it PREPARE cake batter and bake as directed on package for 2 (9-inch) round cake layers. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely. Meanwhile, toss berries with sugar. Refrigerate 30 min. WRAP 1 cake in foil; freeze for another use. Cut remaining cake horizontally in half; spread bottom layer with jam. Top with remaining cake layer. Use 2-1/2-inch cookie cutter to cut circle from center of cake; set aside. Cut remaining cake into 2-inch pieces. BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. LAYER half each of the cake pieces, berries (with juices) and pudding mixture in large glass bowl; repeat layers. Top with reserved cake round. Refrigerate 4 hours. NOTE Second cake layer can be stored in freezer up to 3 months before using as desired. MAKE AHEAD Dessert can be stored in refrigerator overnight before serving.
Posted on: Mon, 10 Jun 2013 19:48:20 +0000
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