| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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

1. Slice pound cake into 1/2-inch pieces. Line the bottom of a serving dish with cake, covering completely.
2. Heat raspberry jelly in a saucepan and spread over the cake layer. Combine instant vanilla pudding mixes with milk.
3. Mix for 2 minutes. Alternately layer the sliced cake, the jam, sliced strawberries, and the pudding on top. Top with non-dairy whipped topping and garnish with sliced almonds.
4. Refrigerate for 3 hours before serving.

Makes 8 servings.