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Strawberry Cream Trifle Recipe

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This recipe for Strawberry Cream Trifle, by , is from ., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jessica Hill
Added: Wednesday, September 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c sliced almonds, toasted (optional)
1 pkg (10.75 oz) frozen pound cake, thawed
1 qt fresh strawberries
1 container (16 oz) frozen sliced strawberries in syrup, thawed
1 lemon
3 containers (8oz each) blended strawberry yogurt
1 pkg (3.4 oz) cheesecake instant pudding and pie filling
1 container (8oz) frozen whipped topping, thawed
powdered sugar (for sprinkling)

Directions:
Directions:
Coarsely chop almonds. Cut pound cake into 1 inch cubes and set aside. Set aside on strawberry for garnish. Hull remaining strawberries and cut into quarters. Combine fresh and frozen strawberries; mix well and set aside.

Juice lemon and get 2 tbsp juice. In another bowl mix lemon juice, yogurt and pudding mix until smooth; immediately fold in whipped topping.

To assemble trifle, place 1/3 of the pound cake cubes into the bottom of a trifle bowl. Top pound cake with 1/3 of the strawberry mixture. Top with half of the yogurt mixture, spreading evenly. Sprinkle with 1/3 of the almonds (optional). Repeat layers one time. Top with remaining pound cake cubes and remaining strawberry mixture.

To garnish, spread remaining whipped topping over the top of the trifle, forming a flat surface. Sprinkle remaining almonds over whipped topping. Sprinkle with powdered sugar using a shaker. Create strawberry fan with reserved strawberry and place into the center of the trifle.

Personal Notes:
Personal Notes:
This is a YUMMY dish!! I received this dish from one of my Pampered Chef parties!! You will not be disappointed!!

 

 

 

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