Strawberry Cream Trifle

Ok ya'll here is the recipe from the shower.

1/2 cup sliced almonds, toasted
1 pkg (10.75 oz) frozen pound cake, thawed
1 qt. fresh strawberries
1 container (16 oz) frozen sliced strawberries in syrup, thawed
1 lemon
3 containers (8 oz each) blended strawberry yogurt
1 pkg (3.4 oz) cheesecake instant pudding and pie filling
1 container (8 oz) frozen whipped topping, thawed, divided
Powdered sugar

1) Coarsely chop almonds. Cut pound cake into 1 inch cubes; set aside. Set aside one strawberry for garnish. Hull remaining strawberries and cut into quarters. Combine fresh and frozen strawberries; mix well.

2) Juice lemon to measure 2 tbsp juice. Whisk lemon juice, yogurt and pudding mix until smooth. Immediately fold in 1 cup of the whipped topping.

3) To assemble trifle, place one-third of the pound cake cubes into bottom of bowl. Top pound cake with one-third of the strawberry mixture. Top with half of the yogurt mixture, spreading evenly. Sprinkle with one-third of the almonds. Repeat layers one time.. Top with remaining pound cake cubes and remaining strawberry mixture.

4) To garnish, spread remaining whipped topping over top of trifle, forming a flat surface. Sprinkle remaining almonds over whipped topping. Sprinkle with powdered sugar. Create strawberry fan with reserved strawberry; place into center of trifle.

Yield: 12 servings


Thank you all for coming and sharing this weekend with me!