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Strawberry-Rhubarb Trifle

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Updated May 18, 2016
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Razzle-dazzle your guests with this yummy showstopper dessert!

Strawberry-Rhubarb Trifle

  • Prep Time 55 min
  • Total 6 hr 25 min
  • Servings 12
  • Ingredients 12
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Ingredients

  • 1 box (16 oz) Betty Crocker™ Pound Cake Mix
  • Water and eggs called for on cake mix box
  • 1/2 lb rhubarb, cut into 1/2-inch pieces (2 cups)
  • 1 cup sugar
  • 1/4 cup orange juice
  • 2 cups sliced strawberries
  • 2 boxes (4-serving size each) vanilla pudding and pie filling mix (not instant)
  • 2 1/2 cups milk
  • 2 cups Cool Whip frozen whipped topping, thawed
  • 1/2 cup orange marmalade
  • 1 cup medium-size whole strawberries, if desired
  • Shredded orange peel, if desired

Instructions

  • Step 
    1
    Heat oven to 350°F. Make and bake cake mix as directed on box for one 9-inch loaf or two 8-inch loaves, using water and eggs. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
  • Step 
    2
    Meanwhile, in 2-quart saucepan, mix rhubarb, sugar and orange juice. Heat to boiling over medium heat. Reduce heat to low; cook about 15 minutes, stirring occasionally, until rhubarb is tender and mixture starts to thicken slightly. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Stir in sliced strawberries.
  • Step 
    3
    While rhubarb mixture is cooling, in 2-quart saucepan, mix pudding mix and milk. Cook over medium heat 6 to 7 minutes, stirring constantly, until mixture boils. Cool 15 minutes. Press plastic wrap directly on pudding to prevent a tough layer from forming on top. Refrigerate at least 2 hours until chilled. Fold in whipped topping.
  • Step 
    4
    Cut pound cake horizontally in half. Spread marmalade over bottom half. Top with top half. Cut into 18 slices. Place 9 slices in bottom of 2 1/2- to 3-quart trifle or serving bowl.
  • Step 
    5
    Spoon half of the rhubarb mixture over cake; top with half of the pudding. Repeat layers with remaining cake, rhubarb mixture and pudding. Cover; refrigerate at least 2 hours until chilled.
  • Step 
    6
    Arrange whole strawberries on top of trifle. Garnish with orange peel. Store covered in refrigerator.

Nutrition

290 Calories
6g Total Fat
4g Protein
54g Total Carbohydrate
45g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
3 1/2g
19%
Trans Fat
0g
Cholesterol
45mg
16%
Sodium
160mg
7%
Potassium
250mg
7%
Total Carbohydrate
54g
18%
Dietary Fiber
1g
5%
Sugars
45g
Protein
4g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
2%
2%
Exchanges:
1 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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