Strawberry Lemon Trifle

Need a FANCY dessert, that is simple to make?

  This dessert should do the trick!

Strawberry Lemon Trifle

This is a layered dessert served in a "trifle bowl", a footed serving bowl. If you do not have a trifle bowl, consider making one yourself, see my previous post on "DIY Tiered Trays"....the same concept can be used to turn a simple bowl and candlestick holder, or goblet into a pretty serving piece.

Ingredients:

Lemon Cake Mix (baked as directed on the package)

1 Carton of Frozen Sliced, Sweetened Strawberries (thawed & drain most of the juice)

*note - don't throw out the juice - it's great to flavor water or tea!

1 lg. Container of Strawberry Yogurt

1 lg. Container of Whipped Topping

1 sm. pkg. of White Chocolate Instant Pudding (mixed w/ 1-3/4 cup milk)

After the cake has cooled, score it into bite-sized pieces. (You will be using only half of the cake, I freeze the rest to use later.) Mix the pudding w/the milk and blend in the strawberry yogurt.  Set aside.  Now to start layering....Start with 1/2 of the cake pieces (1/4 of the cake) on the bottom of the trifle... 1/2 of the yogurt/pudding mixture....1/2 of the strawberries...and about 2 cups of the whipped topping...

Repeat the layers, stopping after the strawberries.   To make the top pretty, I like to "pipe" the whipped topping into a decorative pattern.  To do this, simply scoop some of the topping into a lg. zip-lock bag.  Squish it down to the end, twisting the top - so nothing spills out, and clip the end off.

Now refrigerate until serving time.

You will want to make and serve this the same day to avoid it getting soggy.

We don't want that!  But I doubt it would last untouched that long....cause it looks (and tastes) soooo delicious!

 

Fancy desserts can be simple and quick when you "Keep Calm and Kerri On"!