Saturday, July 3, 2010

Strawberry Trifle that saves my life always

•1 pkg yellow or white cake mix
•1 pkg (16oz) frozen strawberries, or use fresh sliced &, sweetened
•1 box (5oz) instant vanilla or cheesecake pudding mix, prepared with milk as directed
•1 package whipped topping, prepared or from dry mix
•1/4 cup slivered almonds
Bake cake in oblong 13 x 9 x 2-inch pan as directed on package. Cool. Cut cake crosswise in half. Reserve half of the for another dessert; can be frozen. Cut remaining cake into 8 pieces. Split each piece horizontally. Arrange half the pieces in a 2-quart glass serving bowl, cutting the pieces to fit curves of the bowl. Pour half the strawberries with syrup over cake. Spread with 1 cup pudding. Repeat with remaining cake pieces, strawberries, and pudding. Spread whipped topping over top and sprinkle with almonds. Chill thoroughly
Serves 8 to 10.



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