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.
ugar and vanilla.
Garnish trifle with sliced strawberries.
Top
he bottom of a large trifle bowl.
Top with half
ups). Set aside. Arrange enough strawberry slices, cut side down, to
Stem and slice strawberries and add sugar if needed. Toss until sugar is dissolved.
Prepare pudding as directed on package and allow to soft set -about 5 minutes.
In a large clear glass bowl or trifle bowl, tear half of the angel food cake into bite size pieces.
Layer in half of the strawberries then half of the pudding and repeat layers.
If you have time allow to sit in the fridge an hour to absorb juices of berries but it is good to go as soon as you make it.
Mix thawed frozen strawberries with canned strawberry pie filling.
Add a few sliced fresh strawberries to this mixture.
In a clear pedestal bowl layer 1/3 of cut up pieces of angel food cake.
Add 1 layer of strawberries mixture (about 1/3) and then layer 1/3 of the pudding.
Continue up the glass bowl until all ingredients are used.
Cover top with the whipped topping. Decorate with a few strawberries.
Can be made ahead.
Simple to do and makes a spectacular looking and delicious dessert.
nch slices.
To assemble trifle, line bottom and sides of
ill need a 6 quart trifle bowl or a punch bowl
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.
n the bottom of a trifle dish or other large clear
Boil strawberries and box of jello (do not add water) and let cool.
Mix together milk, pudding and sour cream.
Layer a trifle dish with vanilla wafers.
Add a layer of pudding mix then a layer of the strawberry mixture then a layer of cool whip.
Continue to layer till ingredients are used.
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.
orizontally into 3 layers. Spread strawberry jam onto cut side of
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.
In trifle bowl (tall, clear glass bowl) break angel food cake into small pieces.
Mix glaze, strawberries and water.
Spoon over cake letting it run down some around inside of bowl.
Mix cool whip, sour cream, sugar and milk.
Spoon over strawberry mixture. Keep refrigerated.
This can be made low cal by using sugar free cake, lite cool whip and sugar-free glaze and Splenda sugar substitute.
Bake angel food cake and break into small pieces.
Place in large bowl and sprinkle with jelly mix (dry, as it comes out of the box) and stir to coat the pieces of cake.
Add thawed strawberries and mix well.
In another bowl, mix the pudding mixes with the 3 cups of milk; beat until thick.
Alternate layers of strawberry cake, pudding and Cool Whip in trifle dish or clear bowl.
ntil stiff.
Spread over trifle.
Sprinkle with almonds and
Make cake according to package directions.
Slice strawberries. Mix glaze and sliced strawberries in a bowl.
In a separate bowl, mix together Cool Whip, sour cream and 10X powered sugar to taste. Cut cake into chunks.
In trifle bowl layer cake, strawberries and Cool Whip.
Repeat layers until bowl is full. Refrigerate and serve.
Mix cake as per directions on box.
Bake in 3 round cake pans and cool.
Mix milk and Jell-Os; add strawberries.
Pour 1/8 cup milk mixture into trifle bowl.
Layer, starting with cake and ending with Cool Whip.
Chill.
Better if made the night before.