Strawberries and Cream Trifle

By Hklbrries

Ingredients

• 1 (14-ounce) can sweetened condensed milk
• 1 1/2 cups cold water
• 1 (4-serving size) package instant vanilla-flavor pudding and pie filling mix
• 1 (8-ounce) container frozen whipped topping, thawed
• 4 cups sliced fresh strawberries, plus more for garnish
• 1 cup strawberry preserves
• 1 large (9-inch) prepared angel food cake, cut into 3/4-inch cubes (about 8 cups)
• 2 tbsp sliced almonds, for garnish (optional)

Details

Servings 10

Preparation

Step 1

Whisk sweetened condensed milk and water in a large bowl. Add pudding mix and whisk for 2 minutes, until well blended. Refrigerate for 5 minutes. Fold in whipped topping.

Stir together sliced strawberries and strawberry preserves.

Spoon 2 cups of the pudding mixture into the bottom of a 4-quart clear glass trifle bowl or round glass serving bowl. Top with half the cake cubes, half the strawberries and half the remaining pudding mix. Repeat the layers, ending with pudding.

Refrigerate for 3 to 4 hours, or until set. Garnish with sliced strawberries and almonds just before serving.