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Strawberry- Raspberry Trifle Recipe

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This recipe for Strawberry- Raspberry Trifle, by , is from Beans and Cornbread, The Landress Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Landress
Added: Wednesday, May 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
One 10 ounce Sara Lee pound cake, cut in cubes
2 small packages instant vanilla pudding
4 cups half and half
3 packages Birdseye frozen sliced strawberries, thawed
2 pints of raspberries
Grand Mariner
Cool Whip

Directions:
Directions:
Rinse raspberries and mix with strawberries. Add a little sugar to sweeten the raspberries. Sprinkle with Grand Mariner and refrigerate.
Make pudding according to package directions.
Put 1/3 of cake cubes in trifle dish. Top with 1/3 of pudding and 1/3 of berries. Repeat so that you have three layers of each. Refridgerate for a couple of hours. Top with Cool Whip.

Personal Notes:
Personal Notes:
Make sure to use Birdseye brand strawberries!!

 

 

 

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