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Strawberry Almond Trifle Recipe
|Yellow cake mix||18 1⁄2 Ounce (1 Package)|
|Vanilla pudding and pie filling||3 Ounce (1 Package)|
|Frozen strawberry halves||16 Ounce, thawed (1 Package)|
|Chilled whipping cream/1 envelope, 2 ounce dessert topping mix||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Toasted slivered almonds||2 Tablespoon|
Serving size: Complete recipe
Calories 3620 Calories from Fat 1298
% Daily Value*
Total Fat 145 g223.1%
Saturated Fat 67.3 g336.7%
Trans Fat 0 g
Cholesterol 320 mg
Sodium 4134.1 mg172.3%
Total Carbohydrates 550 g183.4%
Dietary Fiber 24.9 g99.5%
Sugars 318.7 g
Protein 37 g74.9%
Vitamin A 4.1% Vitamin C 311.4%
Calcium 13.7% Iron 24.8%
*Based on a 2000 Calorie diet
Prepare pudding and pie filling as directed on package for pudding.
Cut cake crosswise in half.
Use one half as desired.
Cut remaining cake into 8 pieces; split each piece horizontally.
Arrange half of the pieces in 2-quart glass serving bowl, cutting pieces to fit shape of bowl.
Sprinkle with 2 teaspoons sherry.
Pour half of the strawberries (with syrup) over cake; spread with 1 cup of the pudding.
Repeat with remaining cake pieces, sherry, strawberries and pudding.
In chilled bowl, beat whipping cream and sugar until stiff.
Spread over trifle.
Sprinkle with almonds.
Refrigerate at least 1 hour.
To serve, spoon into dessert dishes.