1 package angel food cake
1 qt. fresh strawberries
1 container (16 oz) frozen sliced strawberries in syrup, thawed
1/2 Tsp lemon juice
3 containers (8 oz each) blended strawberry yogurt (I have used lemon and vanilla)
1 pkg. (3-4 oz) instant cheesecake pudding and pie filling (I have used lemon and vanilla)
1 container (8 oz) frozen whipped topping, thawed, divided (I add a little bit of strawberry jello to the whipped topping to add a strawberry flavor)
1 pkg. cream cheese - thawed
Prepare Angel food cake as instructions listed from the manufacture. I place mine in the fridge/freezer for coldness before preparing.
Cut cake into 1-in cubes using color coated break knife, set aside. Cut and rinse strawberries - set aside. Set aside 1/4 cup strawberries for garnish.
Add lemon juice and frozen sliced strawberries in syrup together - set aside.
Mix yogurt, pudding and cream cheese - set aside.
To assemble trifle, place 1/3 of the pound cake cubes in bottom of trifle bowl. Top cake with 1/3 strawberry mixture, strawberries, yogurt mixture, whipped topping - spreading evenly each layer. Repeat layers as many times as possible ending with whipped topping.
To garnish, spread remaining whipped topping over top of trifle, forming a flat surface using small spreader. Place remaining strawberries in center of trifle.
Makes 12 servings.
CALIFORNIA SPICY CRAB STUFFED AVOCADO
1 year ago