Strawberry Trifle

This is one of those desserts that kids and moms alike enjoy. Few ingredients and ease of preparation put it high on my list of stand-bys. The strawberries can easily be substituted with any other berry or even chocolate pudding. Any way you layer it, this is delicious!

Hands-On Time: 20 minutes
Ready In: 3 1/2 hours
Yield: 8-10 servings


    1 angel food cake* -- 10-inch size
    8 ounces cream cheese, softened
    1/4 to 1/2 cup powdered sugar, depending on tastes
    1 cup milk
    16 ounces frozen whipped topping, thawed
    1 quart strawberries, hulled and sliced


  1. Cut angel food cake into cubes about 1 1/2 inches in size.
  2. Combine cream cheese, sugar and milk and mix until well blended.
  3. Fold whipped topping into cream cheese mixture.
  4. Layer half of the cake cubes into a trifle bowl.
  5. Top with half of the cream cheese/whipped topping mixture.
  6. Add half of the strawberries on top of the filling.
  7. Repeat layers.
  8. Cover with plastic wrap and refrigerate for 3 hours or overnight before serving.

*Ingredient Tips
Make sure the angel food cake you get is a 10-inch size - any smaller and you'll have leftover filling. If you can't find angel food cake, simple pound cake is a great alternative. Two one-pound cakes would yield about the same amount of cake cubes.

See more recipes from Anne Coleman (aka Short Order Mom).

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