Strawberries and Cream Trifle

Strawberries and Cream Trifle

1 14-ounce can Eagle Brand sweetened condensed milk
1 1/2 cups cold water
1 4-serving size padcage instant vanilla-flavor pudding and pie filling mix
1 8-ounce containerfrozen whipped topping, thawed
4 cups sliced fresh strawberries, plus more for garnish
1 cup Smudrer's Special Recipe Strawberry Preserves
1 large (9-inch) prepared angel food cake, cut into its-inch cubes (about 8 cups)

2 tablespoons sliced almonds, for garnish (optional)

Whisk sweetened condensed milk and water in a large bowl. Add pudding mix and whisk for 2 minutes, until well blended. Refrigerate [or 5 minutes. Fold in whipped topping. Stir together sliced strawberries
and strawberry preserves.

Spoon 2 cups of the pudding mixture into the bottom of a 4-quart clear glass trifle bowl or round glass serving bowl. Top with half the cake cubes, half the strawberries and half the remaining pudding mix.
Repeat the layers, ending with pudding.

Refrigerate for 3-4 hours, or until set. Garnish with sliced strawberries and almondsjust before sewing.

Makes 10-12 servings.
Strawberries and Cream Trifle Reviewed by Unknown on 2/28/2020 Rating: 5
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