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Strawberry Trifle
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Prep Time:
15 minutes
Total Time:
3 hours 48 minutes
"Whip up a crowd-pleasing strawberry layer cake that will have everyone coming back for more!"
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 2 boxes (4-serving size each) vanilla instant pudding and pie filling mix
  • 4 cups milk
  • 2 bags (16 oz each) frozen strawberries in light syrup, thawed
  • 1 1/2 cups Cool Whip frozen whipped topping, thawed
  • 1/4 cup slivered almonds, toasted
Instructions:
  • Preheat your oven to 350°F (325°F for dark or nonstick pan). Prepare and bake the cake following the instructions on the box for a 13x9-inch pan. After baking, gently run a knife around the sides of the pan to release the cake. Allow the cake to cool fully in the pan, approximately 1 hour.
  • In a large bowl, whisk milk with pudding mixes for about 2 minutes until well blended while the cake cools.
  • Cut the cake into 1-inch pieces. Arrange half of the pieces in a 3 1/2-quart glass trifle bowl, adjusting the pieces to fit nicely. Pour half of the thawed strawberries (with syrup) over the cake. Spread 2 cups of pudding on top. Add the remaining cake pieces on top of the pudding and around the edge of the bowl. Finish by topping with the remaining strawberries and pudding. Cover and refrigerate for at least 2 hours until chilled.
  • Cover the cake with a luscious layer of whipped topping, then generously sprinkle with almonds. Refrigerate covered for up to 12 hours for best results.

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