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Strawberry Shortcake Trifle

Strawberry Shortcake Trifle recipe
average rating
4.5 4
rate/review
prep time
30 min
total time
6 hr
makes
8 servings, 1 cup (250 mL) each
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kraft
recipe by: kraft

What You Need

1 pkg. (2-layer) white cake mix
4 cups fresh strawberries, sliced
2 Tbsp. sugar
1/3 cup Kraft Pure Strawberry Jam
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
1-1/2 cups cold milk
1-1/2 cups thawed Cool Whip Whipped Topping

Make It

PREPARE cake batter and bake as directed on package for 2 (9-inch) round pans. Cool completely. Meanwhile, toss berries with sugar. Refrigerate 30 min.

WRAP 1 cake in foil; freeze for another use. Cut remaining cake horizontally in half; spread bottom layer with jam. Cover with top cake layer. Use 2-1/2-inch cookie cutter to cut circle from centre of cake stack; set aside. Cut remaining cake into 2-inch pieces.

BEAT pudding mix and milk in medium bowl with whisk 2 min. Stir in Cool Whip.

RESERVE 2 berry slices. Layer half each of the cake pieces, remaining berries (with juices) and pudding mixture in large glass bowl; repeat layers. Top with reserved cake round and berries. Refrigerate 4 hours.

kraft kitchens tips

Note
Second cake layer can be stored in freezer up to 3 months before using as desired.
Make Ahead
Dessert can be stored in refrigerator overnight before serving.
Size-Wise
This colourful berry trifle makes a great treat to share with friends and family.

nutritional information

K:60071v0ec:124922

most recent review

"We used Raspberries in place of Strawberries. It was a hit for our company and kids. Stores ... read more
reviewed by: DSHodgins01
on: 8/15/2011
 DSHodgins01
see all reviews 

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