Strawberry Trifle
Strawberry Trifle might be just the dessert you are searching for. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe makes 16 servings with 389 calories, 4g of protein, and 5g of fat each. A mixture of slivered almonds, betty cake mix, milk, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of Scottish cuisine. From preparation to the plate, this recipe takes about 3 hours and 48 minutes. It will be a hit at your Mother's Day event.
Instructions
Heat oven to 350F (325F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely in pan, about 1 hour.
While cake is cooling, in large bowl, beat pudding mixes into milk with whisk about 2 minutes or until blended.
Cut or tear cake into 1-inch pieces. In 3 1/2-quart glass trifle bowl, arrange half the pieces, cutting pieces to fit shape of bowl.
Pour half of the thawed strawberries (with syrup) over cake; spread with 2 cups of the pudding.
Place remaining cake pieces on pudding and around edge of bowl. Top with remaining strawberries and pudding. Cover; refrigerate at least 2 hours until chilled.
Spread whipped topping over top of cake.
Sprinkle with almonds. Store covered in refrigerator up to 12 hours.