Thursday, March 3, 2011

Don't trifle with dessert :)

Since we are living in a hotel, I have been missing the use of a full kitchen to make good food! You can be sure I will be back cooking and baking soon, but until then I had to get my fix by making this recipe.

This trifle recipe is one I pieced together from several other recipes. It is OH SO easy and involves no cooking/baking of any kind. It is a definite crowd pleaser! I think I could just eat a bowl of the cream filling by itself...

Trifles are such great dessert choices because they are easy to assemble but look like a million bucks. No worries if you don't have a trifle bowl! Just use a deep, clear bowl so that the different layers will show through. I have also used one of the deep, clear jars you can see HERE (as part of the cookie buffet) to make a trifle and it works just as well. You can also purchase a trifle bowl for under $10 at Walmart.

Strawberry Cream Trifle

1 quart fresh strawberries, sliced
1-1/2 cups cold milk
1 (3.4 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese, softened
2 cups Cool Whip
1 loaf of Sara Lee frozen pound cake, thawed and cut into cubes

In a bowl, whisk milk and pudding mix together until smooth. Let stand for a few minutes until it is soft-set. In a large mixing bowl, beat cream cheese until smooth; beat in the vanilla pudding. Fold in Cool Whip. Line the bottom of a trifle bowl or clear glass serving bowl with half of the cubed pound cake. Top with half of the strawberry slices and half the pudding mixture; repeat layers. Garnish with a strawberry fan and dollop of Cool Whip if desired.

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