Beautiful White Chocolate Strawberry Trifle

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups skim milk
  • 5
    cups strawberries, sliced
  • 12
    cup sugar-free strawberry jam or 1/2 cup preserves
  • 1
    (10 1/4 ounce) frozen pound cake, thawed and tops trimmed and reserved
  • 1
    (13 ounce) box strawberry shortcake rolls (recommended Little Debbie)
  • 1
    (8 ounce) container whipped topping, thawed if frozen
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DIRECTIONS

  • Prepare the pudding with the milk and set aside.
  • In a large bowl, combine the fruit and stir in 1/4 cup strawberry jam; set aside.
  • Cut the pound cake into 12 slices. Cut the slices diagonally (they'll look like triangles) and place some jam on 1 edge and glue the two pieces together (this looks like the sails on a sailboat).
  • Place the "sails" around the edges of a trifle bowl. (You should have 6 "sails).
  • Slice the shortcake rolls into 4 pieces. Arrange 2 slices on each side of the pound-cake triangles against the bowl. Place the trimmings from the pound cake in the bottom of the bowl.
  • Spoon 1/2 of the pudding into the trifle bowl. Top with 1/2 the fruit, the remaining pudding, then remaining fruit.
  • Top with the whipped topping and more fruit, if desired.
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