I made this delicious Strawberry Trifle for Memorial Day and it was a huge hit. You could even throw in some Blueberries to make it a red, white and blue centerpiece. This Trifle was very easy, but looks like you spent all day on it and is a great, cool dessert for Memorial Day, 4th of July or Labor Day events.
2 – 11.5 oz. Entennmen’s All Butter Cake or equivalent
The trifle only actually uses 1 1/2 loaves
Start by making the pudding first, because that will need to set – make it as the package directs
Wash and chop the strawberries into small bite size pieces
If you want to decorate the bowl with large slices like I did, put those aside as you’re chopping – use the largest strawberries for those slices
Once the pudding has set, remove it from the fridge and add in 1 cup of Cool Whip or whipped cream – blend well
Add in the chopped strawberries (and blueberries, if you desire) 1 cup at a time until you’ve reached the desired blend of pudding to berries
Slice your pound cake into 1/2? slices
Now, the layering begins!
Using a large glass trifle bowl, put down a layer of pound cake
Next, if you’re decorating with strawberry slices, line those up against the glass sides of the bowl
Spoon in an even layer of the pudding mixture
Top that with a layer of Cool Whip or fresh whipped cream (use about 1 – 1 1/2 cups)
Repeat these layers until you’ve reached the top!
Depending on the size of your bowl you might have some leftover – I just make a smaller, less attractive (but equally as tasty) trifle with the leftover in a tupperware
NOTE: Keep in mind that you cannot make this too far in advance because the longer it sits, the soggier it will get – I would make it the day you plan on eating it; but you could totally prep the pudding and berries ahead of time to speed up the process!