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Strawberry Trifle Salad

Strawberry Trifle Salad

Layered strawberry trifle salad with cake cubes, fresh berries, and a vanilla cream filling
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Prep Time 20 minutes
Total Time 20 minutes
Servings 10

INGREDIENTS

Fruit

  • 6 cups fresh strawberries hulled and sliced
  • 1 tbsp lemon juice
  • 2 tbsp granulated sugar.

Cake Layer

  • 8 cups angel food cake cubes or pound cake cubes.

Cream Layer

  • 1 box instant vanilla pudding mix 3.4 oz
  • 1 3/4 cups cold milk
  • 8 oz cream cheese softened
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 8 oz whipped topping thawed.

Garnish

  • extra sliced strawberries
  • crushed vanilla wafers optional
  • fresh mint optional.

INSTRUCTIONS

Prep Fruit

  • toss strawberries with lemon juice and granulated sugar
  • let stand 10 minutes to release juices.

Make Cream

  • whisk pudding mix with cold milk until thickened 2 minutes
  • beat cream cheese with powdered sugar and vanilla until smooth
  • mix in prepared pudding until fully combined
  • fold in whipped topping until fluffy.

Assemble And Chill

  • layer cake cubes in a trifle bowl or 9x13 inch dish
  • add a layer of strawberries with some juices
  • spread a layer of cream
  • repeat layers ending with cream
  • cover and chill at least 1 hour before serving
  • garnish with strawberries and optional cookie crumbs just before serving.

Notes

1. Use sugar free pudding and light whipped topping to reduce calories; Substitute blueberries or mixed berries for part of the strawberries; Use homemade whipped cream instead of whipped topping by whipping 2 cups heavy cream with 1/4 cup powdered sugar; Assemble up to 12 hours ahead but add crunchy toppings at serving to prevent sogginess

Nutrition

Calories: 320kcal | Carbohydrates: 45g | Protein: 5g | Fat: 13g