Strawberry Trifle II

Need a spectacular dessert for a crowd? Please everyone with luscious layers of strawberries, cake and pudding. They're sure to return for seconds!


16 servings


1 box white cake mix (e.g. Betty Crocker® SuperMoist®)
water, vegetable oil and egg whites called for on cake mix box
2 (4-serving size each) boxes vanilla instant pudding and pie filling mix
4 cups milk
2 (16 ounce) bags frozen strawberries in light syrup, thawed
1 1/2 cups frozen (thawed) whipped topping
1/4 cup slivered almonds, toasted


Preheat oven to 350°F/177°C (325°F/163°C for dark or nonstick pan). Make and bake cake as directed on box for 13 x 9-inch pan. Run knife around sides of pan to loosen cake. Cool completely in pan, about 1 hour.

While cake is cooling, in large bowl, beat pudding mixes into milk with whisk about 2 minutes or until blended.

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.

Spread whipped topping over top of cake. Sprinkle with almonds.

Estimated Time

Preparation Time: 15 minutes
Total Time: 3 hours 48 minutes

Additional Information

Also known as "punch bowl cake," this showy layered dessert is just as delicious made with other fruits such as pineapple, mango, blueberries, raspberries or a mixture of berries.

Mix and match to take an ordinary clear glass bowl uptown! Create a pedestal serving dish for a buffet. To make, turn a small bowl upside down and attach sturdy double-sided tape or sticky wax to the bottom. Then place the trifle bowl on the "pedestal" for a dramatic presentation. It's easiest if you match the dishes before making the trifle.


Store covered in refrigerator up to 12 hours.

Nutritional Information

Amount per serving: Calories 300 (Calories from Fat 90), Total Fat 10 g (Saturated Fat 3 1/2 g, Trans Fat 0 g), Cholesterol 5 mg; Sodium 330 mg; Total Carbohydrate 48 g (Dietary Fiber 1 g, Sugars 33 g), Protein 5 g; Exchanges: 1 Starch; 2 Other Carbohydrate; 2 Fat; Carbohydrate Choices: 3

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