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Strawberry Trifle

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By Betty Crocker Kitchens
Updated May 18, 2016
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Betty Crocker's Ultimate Cake Mix Cookbook shares a recipe! Need a spectacular dessert for a crowd? Please everyone with luscious layers of strawberries, cake and pudding. They're sure to return for seconds!

Strawberry Trifle

  • Prep Time 15 min
  • Total 3 hr 48 min
  • Servings 16
  • Ingredients 7
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 2 boxes (4-serving size each) vanilla instant pudding and pie filling mix
  • 4 cups milk
  • 2 bags (16 oz each) frozen strawberries in light syrup, thawed
  • 1 1/2 cups Cool Whip frozen whipped topping, thawed
  • 1/4 cup slivered almonds, toasted

Instructions

  • Step 
    1
    Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely in pan, about 1 hour.
  • Step 
    2
    While cake is cooling, in large bowl, beat pudding mixes into milk with whisk about 2 minutes or until blended.
  • Step 
    3
    Cut or tear cake into 1-inch pieces. In 3 1/2-quart glass trifle bowl, arrange half the pieces, cutting pieces to fit shape of bowl. Pour half of the thawed strawberries (with syrup) over cake; spread with 2 cups of the pudding. Place remaining cake pieces on pudding and around edge of bowl. Top with remaining strawberries and pudding. Cover; refrigerate at least 2 hours until chilled.
  • Step 
    4
    Spread whipped topping over top of cake. Sprinkle with almonds. Store covered in refrigerator up to 12 hours.

Nutrition

Nutrition Facts are not available for this recipe

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