Total time to prepare: 20 minutes
Makes: 12-14 servings of 2/3 cup each
Read through the recipe before you start.
WHAT YOU NEED to make the fruit trifle:
- 3 cups sliced fresh strawberries (save a couple of whole berries for top)
- 3 tablespoons sugar
- 2 pkg. (8 oz. each) softened cream cheese
- 1 and 1/2 cups cold milk, added to the instant pudding powder
- 1 small-sized box (3.4 ounce) Jell-O Vanilla Instant Pudding
- 1/2 pint whipping cream (whipped up), OR 2 cups thawed Cool Whip, divided.
- 4 cups pound cake cut into 1/2″ cubes (If you’ve made pound cake ahead of time for occasions like this, you can leave it frozen right up until cubing it.)
- Sprinkle the sugar over the sliced strawberries. Refrigerate until ready to use. (I sometimes do this an hour or so ahead of time.)
- Beat the cream cheese until softened and creamy smooth.*
- Slowly, add pudding mix with the 1 and 1/2 cups of milk, mix well.
- Blend in 1 and 1/2 cups whipped cream OR 2 cups thawed Cool Whip.
- Put about 1″ of the cream cheese/pudding/whipped topping mix in bottom of bowl.
- Top with cake cubes, berries and more of the cream cheese mixture.
- Repeat the layering, if you have enough left to do so.
- Cover top with remaining whipped cream or Cool Whip topping.
- Refrigerate for 4 hours.
- Very lightly drizzle a few small streams of Hershey chocolate syrup over top, optional.
- Garnish with a couple of strawberries or whatever fruit you are using, optional.
*I have a Cuisinart food processor, so I can put UNsoftened cream cheese in it first, add the milk, then the pudding– it sure is a quick way to get those three combined.
Another tip: Instead of making just these few ‘layers’, you can have thinner layers– and more of them. This dessert could also be made in a glass 9×13-inch dish and be pretty, too.
I think I found this recipe in some literature from Kraft Foods, but I don’t know which/where.
Source Recipe: http://milkmaidrecipebox.blogspot.com