"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Strawberry Trifle Recipe

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This recipe for Strawberry Trifle, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Yvonne Rein


Cake (May use angel food, sponge, pound, or 8-10 Twinkies)
1 qt. fresh strawberries, sliced and sweetened or 2 pkg. frozen
2 bananas (optional)
2 - 3 oz. pkg. instant vanilla pudding
12 oz. tub whipped topping

May use any deep glass bowl, prettiest in trifle bowl.)

Prepare instant pudding as directed. Set aside.
Crumble enough cake in bottom of dish to cover.
(If Twinkies used, slice horizontally.)
Cover cake with one-half of strawberries and juice.
(May slice banana on top of strawberries if desired.)
Cover fruit with one-half of pudding.
Cover pudding with whipped topping.
Repeat Layers
May decorate top layer with whole strawberries or chopped nuts or both.
Cover and refrigerate. (Prepare 6-8 hours before serving.)




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