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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Strawberry- Raspberry Trifle Recipe

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This recipe for Strawberry- Raspberry Trifle is from Beans and Cornbread, The Landress Family Cookbook , 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!
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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