A lovely trifle with layers
of pound cake cubes, melted raspberry jelly, sliced strawberries
and vanilla pudding, topped with whipped topping and a garnish
of sliced almonds.
Strawberry
Crown Trifle
- 1 store-bought or
homemade pound cake
6 ounces raspberry jelly
3 (3.5-ounce) packages instant vanilla pudding mix
5 cups milk
2 cups strawberries, sliced
1 (8-ounce) container frozen non-dairy whipped topping, thawed
(or 3 cups sweetened whipped cream)
3/4 cup sliced almonds, toasted
- Cut pound cake into 1-inch
cubes
- Heat raspberry jelly in
a saucepan.
- Combine instant vanilla
pudding mixes with milk. Mix
for 2 minutes.
- In a trifle bowl, or glass
bowl with straight sides, alternately layer the cake cubes, the
jam, sliced strawberries, and the pudding. Top with non-dairy
whipped topping and garnish with sliced almonds.
- Refrigerate for 3 hours
before serving.
Makes 8 servings.
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