My mom made this for Easter dinner. I told her she needed to put it on the blog, so I am now helping her do it. Okay I am doing this while they do the dishes. I just wanted you to think what a great daughter I am when in reality I am just getting out of work. This is very good and would be a perfect light dessert for summer. So we wanted to share it so you could add it to your list of things to try as the weather warms up.
CONTRIBUTED BY DORIS BUTLER
Strawberry Cream Trifle
This pretty pink trifle showcases the summery combination of strawberries and cream.
1/2 cup sliced almonds, toasted
1 pkg (10.75 ox) frozen pound cake, thawed
1 qt. fresh strawberries
1 container (16 oz.) frozen sliced strawberries in syrup, thawed
3 conatiners (8 oz. each) blended strawberry yogurt
1 pkg (3.4 oz) cheese cake instant pudding and pie filling
1 container (8 oz.) frozen whipped topping
1. Coarsely chop almonds. Cut pound cake into 1 inch cubes; set aside. Set aside one strawberry for garnish. Hull remaining strawberries and cut into quarters. Combine fresh and frozen strawberries; mix well.
2. Juice lemon to measure 2 tbsp. of juice. In a bowl, whisk lemon juice, yogurt and pudding mix until smooth. Immediately fold in 1 cup of the whipped topping.
3. To assemble trifle, place one third of the pound cake cubes into bottom of trifle bowl. Top pound cake with one third of the strawberry mixtures. Top with half of the yogurt mixture, spreading evenly. Sprinkle with one third of the almonds. Repeat layers one time. Top with remaining pound cake cubes and remaining strawberry mixture.
4. To garnish, spread remaining whipped topping over top of trifle, forming a flat surface. Sprinkle remaining almonds over whipped topping. Sprinkle with powdered sugar. Create strawberry fan with reserved strawberry; place into center of trifle.
Makes 12 servings.