Easy Jelly Roll Trifle - cooking recipe

Ingredients

2 mini jelly rolls
1 (5 ounce) package instant vanilla pudding
1 1/2 cups milk
1 (16 ounce) carton frozen whipped topping (Cool Whip)
1 (16 ounce) container fresh strawberries

Preparation

Cut small jelly rolls into 1/2\" slices. Or use a full-size jelly roll and freeze any leftover cake for another time.
Thaw the Cool Whip topping. Divide it into one cup and two cup portions.
Save a few strawberries for garnish. Slice the rest of the strawberries, lightly sugar them and set aside.
Arrange jelly roll slices on the sides and bottom of a clear 2-1/2 quart glass bowl or trifle dish or use a 9 x 13 glass dish.
For presentation, arrange some strawberry slices around the bottom edge of the bowl before adding the jelly roll slices (optional).
Prepare instant vanilla pudding according to box directions using 1-1/2 cups milk. Let stand for 5 minutes to thicken. Fold in the 1 cup of whipped topping.
Arrange 1/2 of the strawberries on jelly roll slices; top with pudding, then remaining strawberries and 2 cups of whipped topping.
Cover and chill for 8 hours; garnish with whole strawberries with stems or strawberry halves.