- 12
Ingredients
- 1/2 cup sliced almonds, toasted
- 1 pkg (10.75oz) frozen pound cake, thawed
- 1 qt fresh strawberries
- 1 container (16oz) frozen sliced strawberries in syrup, thawed
- 1 lemon
- 3 containers (8oz each)blended strawberry yogurt
- 1 pkg. (3.4oz) cheesecake instant pudding and pie filling
- 1 container (8oz) frozen whipped topping, thawed and divided
- powdered sugar
Preparation
Step 1
1. Coarsely chop almonds using food chopper. Cut pound cake into 1" cubes; set aside. Hull strawberries and cut into quarters. In med. bowl combine fresh and frozen strawberries, mix well.
2. Juice lemon to measure 2 TB juice. In large bowl whisk lemon juice, yogurt and pudding until smooth. Immediately fold in 1 cup of whipped topping.
3. To assemble trifle, place one-third of pound cake cubes into the bottom of trifle bowl. Top pound cake with one-third of strawberry mixture. Top with half of the yogurt mixture, spreading evenly. Sprinkle with one-third of the almonds. Repeat layers one time. Top with the remaining pound cake cubes and remaining strawberry mixture.
4. To garnish, spread remaining whipped topping over top of trifle, forming a flat surface. Sprinkle with remaining almonds and powdered sugar.
tips: Vanilla or white chocolate pudding can be substituted for the cheesecake pudding, if desired.