Grilled Strawberry Shortcake Trifle

By ldelmas

Ingredients

• 1 (3.4-oz) pkg instant vanilla pudding
• 1-1/2 lbs strawberries, stems removed
• 1 Tbsp oil
• 2 Tbsp sugar, divided
• Zest and juice of 1 orange
• 1/2 cup orange juice
• 4 (2-oz) pre-baked biscuits, cut into eighths
• 1 (8-oz) container whipped topping
• 1 Tbsp fresh mint, julienned, optional garnish

Details

Servings 12
Adapted from qvc.com

Preparation

Step 1

Prepare the pudding according to package directions and chill.


Preheat the grill to 350°F.


In a medium mixing bowl, toss the strawberries with the oil until coated. Add 1 Tbsp sugar and toss until coated. Place the strawberries on the grill, turning them often while allowing them to them get grill marks and remain firm, about 3–4 minutes. Place the strawberries on a baking sheet to cool.


When cool, cut large ones into quarters and smaller ones in half and place them in a mixing bowl. Add the remaining sugar, plus the orange zest and juice. Let the strawberries marinate for 15 minutes, then strain the fruit from the juice, reserving both.


In another large mixing bowl, fold the whipped topping into the vanilla pudding.


In a 3-qt trifle bowl, arrange 1/2 of the biscuits across the bottom of the bowl. Layer in 1/2 of the strawberry marinade over the biscuits, followed by 1/2 of both the strawberries and vanilla pudding mixture. Spread the pudding evenly. Repeat the layers, reserving 1 cup strawberries for garnish.


When you have spread the last layer of the pudding mixture, top with the reserved strawberries. Refrigerate the trifle for at least 2 hours. Garnish with mint, if desired, right before serving.