I was spoiled this year on my birthday. My MIL got me a beautiful Trifle bowl. It is from Pampered Chef and the base fits inside with a plastic lid. It's wonderful!
So,I had to make one of my husbands favorite dishes to showcase the new bowl.
It is a Strawberry Trifle from Betty Crocker (click here to see it)
It is so simple and easy!
1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2 boxes (4-serving size each) vanilla instant pudding and pie filling mix
4 cups milk
2 bags (16 oz each) frozen strawberries in light syrup, thawed
1 1/2 cups frozen (thawed) whipped topping
1/4 cup slivered almonds, toasted
1. Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
2. While cake is cooling, in large bowl, beat pudding mixes into milk with wire whisk about 2 minutes or until blended.
3. Cut or tear cake into 1-inch pieces. In 3 1/2-quart glass trifle bowl, arrange half the pieces, cutting pieces to fit shape of bowl. Pour half of the thawed strawberries (with syrup) over cake; spread with 2 cups of the pudding. Place remaining cake pieces on pudding and around edge of bowl. Top with remaining strawberries and pudding. Cover; refrigerate at least 2 hours until chilled.
4. Spread whipped topping over top of cake. Sprinkle with almonds. Store covered in refrigerator up to 12 hours.
this is way cute do you know someone who sells pampered chef i need more of the cinnamon. you can make a seven layer salad in that too, it would be cute. The strawberry trifle sounds way yummy .
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