Strawberry Shortcake Trifle
Strawberry Shortcake Trifle might be just the Scottish recipe you are searching for. For $1.34 per serving, you get A mixture of jell-o vanilla flavor instant pudding, strawberry jam, strawberries, and a handful of other ingredients are all it takes to make this recipe so delicious. It can be enjoyed any time, but it is especially good for Mother's Day. From preparation to the plate, this recipe takes around 5 hours and 40 minutes.
Instructions
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.