Description
A delicious layered dessert featuring strawberry cake, cheesecake pudding, and fresh strawberries.
Ingredients
Scale
- 1 box strawberry cake mix plus ingredients for preparation (I used Pillsbury brand, 15 ounces)
- 2 boxes instant cheesecake pudding mix (3 oz each)
- 3 cups 2% milk
- 1½–2 pounds fresh strawberries (washed, dried, and sliced)
- 16 ounces whipped topping (thawed)
Instructions
- Prepare the strawberry cake according to the box instructions. Bake the cake in the oven and set it aside to cool. This can be done a day or two in advance if you’d like.
- Once the cake is cool, cut into 2 inch by 2 inch bite-sized pieces.
- In a medium bowl, whisk together the pudding and milk until smooth. Place in the refrigerator until you are ready to assemble.
- Set aside 4-5 whole berries for a garnish. Wash the remaining berries, remove the tops, and cut into small pieces. Set aside.
- Place ⅓ of the cake pieces in a single layer on the bottom of a trifle dish. Top the bottom layer with ⅓ of the cheesecake pudding and smooth into an even layer. Spoon ⅓ of the whipped topping on top of the pudding and smooth. Top with about ⅓ of the sliced strawberries. Repeat for 2 more layers.
- Top the trifle with the remaining whipped topping and halved strawberries. Refrigerate for 2-3 hours before serving.
- Store leftovers in an airtight container in the refrigerator for up to 24 hours.
Notes
- For best results, refrigerate the trifle for a few hours before serving to let the flavors meld.
- Feel free to substitute with different fruits or puddings based on your preference.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg