Festive Strawberry Trifle
This is a to "die-for" strawberry trifle. It is easy to make, or can be used with frozen berry slices, as well. This is beautiful for all holidays, dinner parties or just to treat yourselves! I found this on Diana's Desserts and have made a few minor changes, not that it needed it, but I can't help myself.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 241 chocolate pound cake or 1 regular poundcake
- 8ounces cream cheese
- 16ounces sour cream
- 1(3 1/2 ounce) package vanilla pudding mix
- 1cup milk
- 3⁄4cup granulated sugar
- 2
-
- 1⁄4cup sliced almonds
- 2 -3cups whipped cream
- 1teaspoon almond extract
-
Garnish
- 6 -10
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DIRECTIONS
- Arrange a layer of lady fingers or chocolate pound cake cubes in the bottom of a large glass trifle bowl or other glass bowl, and douse with amaretto.
- Whip the cream cheese and sour cream with sugar and add the pudding mixed with milk until you get a smooth mixture.
- Divide mixture into two and cover the lady fingers or chocolate pound cake or regular pound cake, that has had a sprinkling or two of amaretto over and through it, with half the quantity.
- Decorate with strawberry halves and sliced almonds, and cover with whipped cream.
- Repeat the arrangement of the layers, and top with whole strawberries and whipped cream.
- Garnish trifle with chocolate curls.
- Keep trifle refrigerated long enough to allow to chill and for the flavors to marry.
- Enjoy!
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