Ingredients for Christina's Strawberry Trifle
- White Cake Mix
- Fresh Strawberries
- Instant Vanilla Pudding
- Peaches
- 2 cups whipped topping (Cool Whip or equivalent)
- 1/4 cup slivered almonds, toasted
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How to Make Christina's Strawberry Trifle
- Preheat oven to temperature specified on cake mix box. Bake a 13x9 inch (2-inch deep) cake according to package directions. Let cool completely.
- Once cooled, carefully cut the cake horizontally in half using a long serrated knife.
- Freeze one cake layer for another time, or use it if doubling the recipe.
- Cut the remaining cake layer into 8 equal sections.
- Carefully slice each cake section horizontally to create 16 thinner pieces.
- Arrange 8 cake pieces in the bottom of a 2-quart glass serving bowl.
- Set aside approximately 1/2 cup of strawberries for garnish. Layer half (about 2 cups) of the remaining strawberries over the cake. Pour 1 cup of prepared pudding over the berries, followed by 1 cup of whipped topping.
- Repeat layer: 8 cake pieces, 2 cups strawberries, 1 cup pudding, 1 cup whipped topping.
- Pipe or spread a ring of remaining pudding around the edge of the trifle bowl.
- Decorate: Arrange apricot or peach halves and whole strawberries around the top edge, alternating for visual appeal.
- Fill the center with remaining whipped topping and sprinkle with slivered almonds.
- Refrigerate for at least 2 hours before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
287g
Fat
68g
Carbs
29g
