Strawberry Shortcake Trifle

By Addie

As pretty as a picture, this quick-and-easy dessert from Crystal Edwards of Van Alstyne, Texas, makes any gathering seem special. Busy cooks will appreciate the make-ahead convenience and the use of purchased pound cake.

Ingredients

• 2 cups cold milk
• 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
• 1 package (8 ounces) cream cheese, softened
• 2 teaspoons almond extract
• 1 carton (8 ounces) frozen whipped topping, thawed, divided
• 2 cups sliced fresh strawberries
• 1 carton (13 1/2 ounces) strawberry glaze
• 1 loaf (10 3/4 ounces) frozen pound cake, thawed and cubed
• 1/4 cup slivered almonds, toasted

Preparation

Step 1

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Beat in cream cheese and extract until smooth. Fold in 2 cups whipped topping.

In another bowl, gently combine strawberries and glaze. In a 3-qt. trifle bowl, layer half of the cake cubes, pudding mixture and strawberry mixture. Repeat layers. Garnish with remaining whipped topping. Refrigerate until serving. Sprinkle with almonds just before serving. Yield: 12 servings.
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REVIEW:

I have tried many different Trifle recipes and I must say that this is to die for. Using the creamcheese pudding mix gives it that extra kick. My search is over, this is the one.