Beautiful White Chocolate Strawberry Trifle - cooking recipe

Ingredients

2 (4 ounce) packages sugar-free instant white chocolate pudding mix
4 cups skim milk
5 cups strawberries, sliced
1/2 cup sugar-free strawberry jam or 1/2 cup preserves
1 (10 1/4 ounce) frozen pound cake, thawed and tops trimmed and reserved
1 (13 ounce) box strawberry shortcake rolls (recommended Little Debbie)
1 (8 ounce) container whipped topping, thawed if frozen

Preparation

Prepare the pudding with the milk and set aside.
In a large bowl, combine the fruit and stir in 1/4 cup strawberry jam; set aside.
Cut the pound cake into 12 slices. Cut the slices diagonally (they'll look like triangles) and place some jam on 1 edge and glue the two pieces together (this looks like the sails on a sailboat).
Place the \"sails\" around the edges of a trifle bowl. (You should have 6 \"sails).
Slice the shortcake rolls into 4 pieces. Arrange 2 slices on each side of the pound-cake triangles against the bowl. Place the trimmings from the pound cake in the bottom of the bowl.
Spoon 1/2 of the pudding into the trifle bowl. Top with 1/2 the fruit, the remaining pudding, then remaining fruit.
Top with the whipped topping and more fruit, if desired.