Sunday, June 20, 2010
Strawberry Cream Trifle
1 pound cake (frozen and thawed) or homemade
1 quart fresh strawberries
1 (16oz) frozen sliced strawberries in syrup, thawed
2 Tbsp lemon juice
3 (8 oz. each) blended strawberry yogurt
1 pkg (3.4 oz) cheesecake istant pudding
1 (8 oz) frozed whipped topping, thawed
Combine fresh and frozen strawberries in bowl. In another bowl, whisk lemon juice, yogurt and pudding mix. Fold in 1 cup of the whipped topping.
To assemble alternate layers of cake, strawberry mixture, and yogurt mixture. Top with whipped cream.