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STRAWBERRY SHORTCAKE TRIFLE Recipe

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This recipe for STRAWBERRY SHORTCAKE TRIFLE, by , is from ., 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!

Contributor:  
Contributor:  
Cindy

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. (2-layer size) white cake mix
4 cups fresh strawberries, sliced
2 Tbsp. sugar
1/3 cup strawberry jam
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-1/2 cups cold milk
1-1/2 cups thawed COOL WHIP Whipped Topping

Directions:
Directions:
Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely. Meanwhile, toss berries with sugar. Refrigerate 30 min.
Wrap 1 cake in Reynolds Wrap® Aluminum Foil; freeze for another use. Cut remaining cake horizontally in half; spread bottom layer with jam. Top with remaining cake layer. Use 2-1/2-inch cookie cutter to cut circle from center of cake; set aside. Cut remaining cake into 2-inch pieces. Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Layer half each of the cake pieces, berries (with juices) and pudding mixture in large glass bowl; repeat layers. Top with reserved cake round. Refrigerate 4 hours.

Number Of Servings:
Number Of Servings:
8 servings, 1 cup each
Preparation Time:
Preparation Time:
30 min.

 

 

 

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