Ingredients
- 32 oz (2 lbs container) fresh strawberries
- 16 oz container pound cake, cubed
- Package of instant vanilla pudding (the one with 6 servings)
- 3 cups milk (for the pudding)
- 8 oz tub of Cool Whip
- 1/2 cup sugar
Instructions
Start by slicing the strawberries and tossing them with sugar. Let them sit in the fridge for at least 30 minutes, stirring occasionally. This allows the strawberries to release their juices, creating that irresistible syrup.
Prepare the vanilla pudding according to the package instructions, using three cups of milk. Once it’s thickened, gently fold in the Cool Whip to make it extra light and creamy. Set it in the fridge until you’re ready to assemble.
After the strawberries have macerated, pour off the sweet syrup into a container. You’ll be using this to drizzle over the pound cake, so don’t toss it!
Now comes the fun part—layering! Start with a layer of pound cake cubes, then drizzle some of the strawberry syrup over the cake. Next, spread a layer of the pudding mixture and top with sliced strawberries. Repeat these layers two more times, finishing with a final, slightly smaller layer of strawberries on top.
Refrigerate the trifle for at least two hours before serving. This allows the flavors to meld together, making each bite even more delicious.
Notes
How to serve this stunning dessert
For a beautiful presentation, serve the trifle in a glass bowl so you can see all the layers. If you’re making individual servings, use mason jars or stemless wine glasses for a fun, elegant touch. Garnish with extra strawberry slices or a sprig of mint for a pop of color.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert