Strawberry Trifle #2

By carvalhohm

Ingredients

• 1 fresh or frozen pound cake, thawed
• 1 (4-serving size) package instant vanilla pudding and pie filling
• 2 cups strawberries, sliced and sugared to taste (about 1 tablespoon)
• 2 cups frozen whipped topping, thawed (an 8-ounce container equals 3-1/2 cups)
• 1/4 cup toasted slivered almonds (optional)
• Fresh strawberries for garnish (optional)

Details

Servings 8
Adapted from mrfood.com

Preparation

Step 1

Cut pound cake into 8 or 10 slices. Arrange half slices in 2-quart glass serving bowl, cutting pieces to fit bowl.

Prepare pudding according to package directions.

Spoon half strawberries over cake; spread with 1 cup pudding. Repeat with remaining cake slices, strawberries, and pudding.

Cover; chill at least 4 hours. Spread whipped topping over trifle, sprinkle with slivered almonds, and garnish with fresh strawberries.