Strawberry Chocolate Pound Cake Trifle
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Unrated
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Prep Time
25 mins
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Total Time
25 mins
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Servings
8
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Course
Dessert
Strawberry Chocolate Pound Cake Trifle
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A gorgeous trifle with chocolate, whipped cream and loads of strawberries!
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Ingredients
- 2 boxes (3.4 ounces, each) instant chocolate pudding mix
- 4 cups milk (I use 2%)
- 2 boxes (16 ounces, each) pound cake Sara Lee brand, frozen, thawed
- 3 cups strawberries slice before measuring, fresh, sliced
- 8 ounces Whipped Cream or 8 ounces cool whip, thawed, fresh
Instructions
- Prepare pudding mixes according to package directions with the milk. Place pudding in the fridge to set/thicken.
- Slice pound cake into squares. Place one layer of pound cake into the bottom of a glass trifle or dessert bowl. Spread 2 cups of pudding evenly over the first layer of poundcake. Spread 2 cups of whipped cream evenly over the pudding.
- Spread 2 cups of sliced strawberries over the whipped cream. Repeat layers again- poundcake, pudding, whipped cream and top with strawberries.
- Serve immediately!
Notes
- Cover leftovers and refrigerate. Stays good for up to 24 hours.
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