Strawberry Trifle

I LOVE fresh strawberries!  As a child, there were farms where I would go with my mom and sister to pick them.  I didn’t love the picking, but I did love how the owners let children eat all they wanted.  Trust me, I ate much more than I ever picked!  We would come home with gallons of berries to eat and make into delicious treats.  As an adult living in Kentucky, I found a farm and roadside stand on the way from my house to the county school where I taught.  It became my yearly ritual to stop and buy plenty for eating, jelly making, and freezing for making desserts in the winter time.

This recipe has now become a family favorite! Whether for my family, company or a church potluck, the bowl comes back empty every time!  It is quick, easy to make, and super delicious!

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  • 1 cup cold milk
  • 1 cup sour cream
  • 1 (3.4 ounce) instant vanilla pudding mix
  • 1/2 cup sugar
  • 2 cups heavy whipping cream, whipped with 1/2 cup sugar
  • 1 box angel food cake mix, baked according to package directions and torn into pieces
  • 4+ cups fresh strawberries, sliced

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In a large bowl, beat the milk, sour cream, 1/2 cup sugar, and pudding mix on low speed until thickened.

Fold in sweetened whipped cream.

Place half of the cake cubes in a 3-qt. glass bowl.

Arrange a third of the strawberries around sides of bowl and over cake.

Top with half of the pudding mixture.

Repeat layers.

Top with remaining berries.

Refrigerate for 2 hours before serving.

Source:  Taste of Home

One comment

  1. Pamela says:

    I make something similar to this using cherry and blueberry pie fillings instead of the strawberries. It is a nice treat for diabetics when you use sugar free pudding and Cool Whip.

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