Mix pudding/pie filling with milk and beat until its dissolved. Let stand a couple of minutes so it will stiffen a bit.
Add Whipped Topping and whisk in until completely blended.
Place half the crushed wafers in the bottom of a trifle bowl.
Place some of the pudding mixture on top of wafers and carefully spread.
Layer cake pieces on top of mixture followed by layer of strawberries.
Repeat and if you have any pudding mixture left dollop on top of berries.
Top with walnuts, optional.
nto a large bowl. Add strawberry glaze and set aside to
Stir 1 1/2 cups boiling water in strawberry Jell-O in a large bowl until completely dissolved. Stir in 1 1/2 cups cold water. Pour into 13 x 9-inch pan. Refrigerate 3 hours or until firm. Cut into squares (cubes). Layer cubes, pound cake (cut into cubes like Jell-O), 1/2 tub Cool Whip and 2 cups of sliced strawberries in a large glass bowl. Top with remaining Cool Whip. Refrigerate 1 hour. Makes 15 servings.
Place layers of cake, strawberry Jell-O mixture, pudding mixture and Cool Whip in large bowl; repeat layers, topping with Cool Whip.
Make several hours ahead or night before.
Delicious light dessert if made with low-fat milk and light Cool Whip.
Stir 1 1/2 cups boiling water into 1 pkg (8 serving size) strawberry jello gelatin in large bowl until completely dissolved.
Stir in 1 1/2 cups cold water.
Pour into 13x9-inch pan.
Refrigerate 3 hours or until firm.
Cut gelatin into cubes.
Layer gelatin cubes, pound cake, 1/2 tub Cool Whip whipped topping and 2 cups sliced strawberries in a large glass bowl.
Top with remaining Cool Whip.
Refrigerate 1 hour or until ready to serve.
Makes 15 servings.
tir in 1/4 cup strawberry jam; set aside.
Cut
Mix first three ingredients and set aside.
Mix last four ingredients and refrigerate until ready to layer.
Pinch angel food cake into bite-size pieces.
Layer angel food cake in trifle bowl, strawberry mixture, and then cool whip mixture.
Repeat. Top with strawberries.
For punch bowl, double recipe.
f you wish, but this recipe is the easy method.
ugar and vanilla.
Garnish trifle with sliced strawberries.
Top
ubes in a 4 quart trifle dish or clear serving bowl
he bottom of a large trifle bowl.
Top with half
ups). Set aside. Arrange enough strawberry slices, cut side down, to
nch slices.
To assemble trifle, line bottom and sides of
Slice pound cake into 1/4-inch slices.
Line bottom of a 16-cup trifle bowl or large serving bowl with one-third of the cake slices.
Spread strawberries over cake slices.
Spoon half of the pudding over strawberries; place half of the remaining cake slices over pudding.
Gently spread strawberry preserves over cake layer; top with remaining cake slices.
Spoon remaining pudding on top.
Cover and chill 2 to 3 hours.
Spread Cool Whip on top; garnish with strawberries.
ill need a 6 quart trifle bowl or a punch bowl
Cook cake by directions on box; cool completely.
Cut cake into small pieces.
Prepare pudding by box directions.
Layer in order as follows three times:
cake, strawberry pie filling and Cool Whip.
Spread jello pudding on top.
Sprinkle almonds and sliced strawberries on top.
Cut each jelly roll into 3 slices; arrange cut sides of slices around sides and bottom of a 2 1/2-quart souffl or trifle dish. Fill in with remaining slices. Prepare pudding mix according to package directions, using 1 1/2 cups milk; let stand 5 minutes. Fold in 1 cup whipped topping.
illing).
*STRAWBERRY-FROSTED DONUTS:.
Prepare Basic Donuts recipe,using 3
Cut up food cake in small squares.
Mix sour cream, milk, powdered sugar, and cool whip.
Combine strawberries and glaze together.
Layer cake first, then add a layer of sour cream mix, then layer of strawberry and glaze mix.
Repeat.
Letting top layer be strawberry and glaze mix, in a trifle bowl.
Prepare cake mix using package directions.
Cool and cut in 2-inch squares.
Prepare pudding mix using package directions. Layer cake cubes, pudding, strawberry preserves and whipped topping, with whipped topping on top.
Decorate with fresh strawberries and almonds.