Strawberry Shortcake Trifle

By carol gorman

Ingredients

• 1 quart strawberries (about 4 cups), hulled and sliced
• 1/4 cup sugar
• 1 8 - ounce container light frozen whipped topping (such as Cool Whip Lite), thawed
• 1/3 cup prepared strawberry topping (such as Smuckers)
• 1 store-bought 13-ounce marbled pound cake (such as Entenmanns), cut into 1-inch cubes
• Strawberries for garnish, optional

Preparation

Step 1

In a large bowl, mix together strawberries and sugar. Cover and refrigerate for 2 hours.

In a medium-size bowl, stir together the whipped topping and strawberry topping. Place half of the cake cubes in a large glass bowl. Spoon half of the berries and accumulated juices evenly over the cake. Spread half of the topping mixture over the berries. Repeat layering. Cover and refrigerate for 4 hours or overnight.

Garnish with additional strawberries, if desired.

Servings Per Recipe: 8 PER SERVING: 314 cal., 12 g total fat (5 g sat. fat), 27 mg chol., 185 mg sodium, 52 g carb. (2 g fiber), 3 g pro.