Julie's Easy Strawberry Trifle

1 pkg white cake mix and other ingredients required to prepare the cake as on the pkg
1 jar strawberry jam
1 5 oz. box instant cheesecake pudding mix, prepared with milk as directed on the box
1 large tub of Cool Whip
1/4 C slivered almonds

Bake cake in 13 x 9 pan as directed on package. Cool. Cut cake in half and reserve half for another dessert; can be frozen. Cut remaining cake into 8 pieces. Split each piece horizontally, slicing between the top and bottom. Arrange half the pieces in a 2 quart glass serving bowl, cutting the pieces to fit the curves of the bowl. Pour half the strawberry jam over the cake pieces. Then spread 1 C pudding on top of strawberry jam. Repeat with the remainging cake, jam, and pudding. Spread Cool Whip over the top and sprinkle with almonds. Chill throughly. Serves 4-8.
Note: The cake can be made several days in advance. Store it wrapped in plastic wrap at room temperature. The cake is actually easier to cut if it is a day old. The trifle can be assembled a day before you plan to serve it. You can also spike the cake with your favorite liqueur.

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