Strawberry Trifle

Name: Strawberry Trifle
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 30
Cuisine: English, Scottish, British, European
Ingredients: 59 milliliters PLANTERS Sliced Almonds, toasted; 59 milliliters dark rum, divided; 0 teaspoons ground nutmeg; 1 package (4-serving size) JELL-O French Vanilla Flavor Instant Pudding; 237 milliliters cold milk; 340 grams pkg. prepared pound cake; 710 milliliters halved strawberries; 473 milliliters thawed COOL WHIP Whipped Topping

The recipe Strawberry Trifle is ready in about 30 minutes and is definitely a great gluten free option for lovers of Scottish food. One portion of this dish contains approximately 1g of protein, 2g of fat, and a total of 77 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 30. It can be enjoyed any time, but it is especially good for Mother's Day. If you have cool whip whipped topping, strawberries, jell-o vanilla flavor instant pudding, and a few other ingredients on hand, you can make it.

Instructions

Pour milk into large bowl.

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Milk

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Bowl

Add dry pudding mix, 2 Tbsp. of the rum and the nutmeg. Beat with wire whisk 2 minutes or until well blended.

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Pudding Mix

Nutmeg

Rum

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Whisk

Let stand 5 minutes. Gently stir in whipped topping.

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Whipped Topping

Cut cake horizontally into 4 layers.

Sprinkle cake layers evenly with remaining 2 Tbsp. rum; cut into 1-inch cubes.

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Rum

Place half of the cake cubes in bottom of 2-1/2-quart straight-sided serving bowl; cover with half of the whipped topping mixture.

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Whipped Topping

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Bowl

Remove a few of the strawberries and almonds for garnish, if desired.

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Strawberries

Almonds

Place remaining strawberries over whipped topping mixture in bowl; sprinkle with remaining almonds. Cover with remaining cake cubes and remaining whipped topping mixture. Top with the reserved strawberries and almonds.

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Whipped Topping

Strawberries

Almonds

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Bowl

Refrigerate until ready to serve. Store leftover dessert in refrigerator.