Strawberry Cream Trifle

By gpark

Ingredients

• 1 pkg (10.75 oz) frozen pound cake, thawed
• 1 qt. fresh strawberries
• 1 container (16 oz) frozen sliced strawberries in syrup, thawed
• 1 lemon
• 3 containers (8 oz ea) strawberry yogurt
• 1 pkg (3.4 oz) cheescake instant pudding
• 1 container (8 oz) froz. whipped topping, thawed
• powdered sugar

Details

Servings 12

Preparation

Step 1

1. Cut pound cake in 1 inch cubes; set aside. Set aside one strawberry for garnish. Hull remaining strawberries and cut into quarters. In bowl, combine fresh and frozen strawberries and mix well.
2. Juice lemon to measure 2 tbsp juice. In bowl, whisk lemon juice, yogurt and pudding mix until smooth; immediately fold in 1 cup of whipping topping.
3. To assemble trifle, place 1/3 of the pound cake into bottom of trifle bowl. Top with 1/3 of the strawberry mixture. Top with 1/2 of the yogurt mixture, spreading evenly. Repeat layer one time. Top with remaining pound cake and remaining strawberry mixture.
4. To garnish, spread remaining whipped toping. Sprinkle with powdered sugar. Create strawberry fan and place in center of trifle.