STRAWBERRY SHORTCAKE TRIFLE
Layer delicious strawberries, vanilla pudding and cake in our Strawberry Shortcake Trifle. This Strawberry Shortcake Trifle is almost too pretty to eat!
Provided by My Food and Family
Categories Home
Time 5h40m
Yield 8 servings, 2/3 cup each
Number Of Ingredients 7
Steps:
- Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely. Meanwhile, toss berries with sugar. Refrigerate 30 min.
- Wrap 1 cake in Reynolds Wrap® Aluminum Foil; freeze for another use. Cut remaining cake horizontally in half; spread bottom layer with jam. Top with remaining cake layer. Use 2-1/2-inch cookie cutter to cut circle from center of cake; set aside. Cut remaining cake into 2-inch pieces.
- Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
- Layer half each of the cake pieces, berries (with juices) and pudding mixture in large glass bowl; repeat layers. Top with reserved cake round. Refrigerate 4 hours.
Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 3.8459 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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