Whether you’re looking for an easy dessert for summer or something red and delicious to make for Valentine’s Day, my Strawberry Cream Trifle wins.
My family was a huge fan of this little dessert. Just look…
…they couldn’t wait for me to photograph so that they could dig in!
In honor of the first day of February, I thought we all needed a little something sweet and red to begin our month.
Happy February, friends! And happy Friday too! xo
This recipe makes one big trifle.
1 pound cake (either store bought or homemade), torn into big chunks
1 (5 oz) box of instant vanilla pudding
2 cups of milk (I used 2%)
1 (8 oz) package of cream cheese, softened
1 (8 oz) container of Cool Whip or another whipped topping
1 (8 oz) jar of strawberry jam (I used homemade)
1 pint of strawberries, sliced
First, tear your pound cake into big chunks, set aside.
In a mixing bowl, whisk together your pudding and milk for about two minutes. After it starts to thicken up, cover and refrigerate for 30 minutes.
After that, beat your cream cheese into your pudding.
Next, it’s time to layer! We layered pudding, Cool Whip, jam, crumbled cake, sliced strawberries (and repeat). You really can layer any way you like, but I wanted to end with crumbled cake and sliced berries across the top.
Cover and refrigerate at least two hours up to 24.
That’s it! Serve and enjoy with all of your sweeties. xo