For the custard:
Mix together
trawberries on top.
Chill for about an hour and serve
dditional paper towels. Let stand for 5 minutes.
Scrape yogurt
trawberries.
Reserve a few for garnish.
Add strawberries to
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.
tir in 1/4 cup strawberry jam; set aside.
Cut
6 quart trifle bowl or a punch bowl for this.
ups). Set aside. Arrange enough strawberry slices, cut side down, to
nd place in the freezer for 30 minutes.
Bake pie
esired.
Refrigerate for atleast 2 hours.
For an alternative taste
nch slices.
To assemble trifle, line bottom and sides of
ogether in a bowl; refrigerate for 30 minutes.
Beat milk
In separate bowls, stir 2 c boiling water into each flavor of jello until completely dissolved.
Stir 1 c cold water into each bowl.
Pour into separate 9\" square pans and refrigerate 3 hours or until firm.
Cut into 3/4\" cubes.
Place lemon cubes in trifle bowl, then layer with cake cubes, strawberries and whipped topping.
Cover with strawberry jello cubes.
Refrigerate for at least 1 hour or until serving.
Garnish with additional topping and strawberries for decoration.
Arrange one-third of sliced cake on the bottom of a trifle dish or large decorative bowl.
Prepare pudding according to package directions. Place one-third more cake pieces around inside of bowl, using half of pudding to hold them in place.
Gently stir together jam and strawberries. Spoon half over pudding.
Cover with remaining cake pieces.
Layer remaining pudding and strawberry mixture.
Chill.
Garnish with whipped cream and fresh strawberries.
alf.
Reserve 1/2 for another dessert.
Cut remaining
In large bowl combine Eagle Brand and water.
Mix well.
Add pudding mix and beat until well blended.
Chill 5 minutes.
Fold in whipped cream.
Using a 2-quart trifle bowl, spoon 2 cups mixture into bowl.
Top with half the cake cubes, 1 cup of the strawberries and 1/4 cup of preserves. Repeat using half of the remaining pudding mix, all of the remaining cake cubes, sliced strawberries and preserves.
Top with remaining pudding.
Garnish with strawberries and almonds.
Chill.
Bake cake mix according to the directions in a tube or 9 x 13-inch pan. Slice into slices when cool. Layer slices of cake, pineapple, strawberries and pudding until large bowl is full. Spread Cool Whip on top. Refrigerate until ready to serve. Best if refrigerated for several hours before serving.
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.
pread in pan.
Bake for 28 to 30 minutes or
ost of the strawberry slices. Reserve some strawberry slices for garnish.
Spoon