Splendor in the glass! Sometimes dessert is the highlight of the meal. This is one those desserts. Who can resist an appealing treat that promises sweet delight in every bite?

Strawberry Trifle

2 pint baskets California strawberries, washed and hulled

1/2 cup granulated sugar

2 cups water - divided use
1 1/2 tablespoons cornstarch
1 tablespoon lemon juice

1 (14-ounce) can sweetened condensed milk
1 (3.5-ounce) package instant vanilla pudding mix
2 cups whipping or heavy cream, whipped
1 (12-ounce) ready-made pound cake, cubed
Mint leaves (optional)

1. Slice berries, reserving 6 for garnish. Place 1 cup of the sliced berries in saucepan with sugar and 1/4 cup water. Bring to boil. Cook 3 minutes; remove from heat. Mix cornstarch and 1/4 cup cold water. Stir into strawberry mixture. Cook and stir until thick (about 2 minutes). Add lemon juice. Cool to room temperature.
2. Combine sweetened condensed milk and remaining 1 1/2 cups cold water in a bowl. Add instant vanilla pudding mix and beat well. Chill for 5 minutes.
3. Cut pound cake into bite-size cubes.
4. Meanwhile, beat cream until stiff. Fold into the pudding mixture.
5. Layer pudding, pound cake, sliced strawberries, and strawberry mixture. Repeat the layers; garnish with reserved strawberries and mint leaves.

Makes 12 servings.

Cooking Tip: Can also be prepared using stemmed glasses or individual glass serving dishes.

Photograph provided courtesy of California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved.