Treat of the Week-Layered Strawberry Trifle
Happy New Year!
Here is my treat for the week. I had some leftover strawberries and whipped topping from a Christmas dessert I made last week and decided to hurry up and use them before they spoiled. This is a super simple dessert that my mom taught me to make years ago and it seemed like a perfectly lazy way to use these leftover ingredients.
Here is what you will need:
fresh strawberries (or any fruit)
1 tub of whipped topping
1 can of whipped topping
a small yellow cake, vanilla cake or sponge cake (prepared)
vanilla pudding (prepared)
chocolate pudding (prepared)
Prepare vanilla pudding and chocolate pudding according to package instructions. Let cool (I let mine refrigerate overnight). Prepare cake mix according to package instructions. I didn't have a box of cake mix laying around so I made a batch of vanilla cake from a simple recipe I have. Let cake cool. In a trifle bowl (or any other large glass bowl), use your hands to crumble the cake until you have a 1/2 inch thick layer of cake crumbs at the bottom. Choose either one of the puddings and pour on top of the cake. Using a spoon or spatula, spread it out evenly towards the edges being careful not to smear the sides of the bowl so that your layers look defined. Add whipped topping from the tub using the same technique. Add another layer of crumbled cake. If you have enough strawberries (I didn't so I skipped this step) add a layer of sliced strawberries now. Now add the second pudding. Finally, use the whipped topping from the can to make a pretty layer of whipped cream at the very top. Start on the outside work your way towards the middle using a circular pattern. Place sliced strawberries on top in any kind of pattern you like.
This is a very simple dessert to make and you can get very creative with it. Feeling lazy? Cut out half of the work by just buying pre-made pound cake or sponge cake and jello pudding cups. This trifle is also very diet-friendly since you can choose to make it with sugar-free jello pudding and light whipped cream. Buen Provecho!