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|Yellow cake mix package||18 1⁄2 Ounce (1 Package Of 18.5 Ounces)|
|Frozen strawberry halves||16 Ounce, thawed (1 Package Of 16 Ounces)|
|Vanilla pudding||17 1⁄2 Ounce (1 Can)|
|Whipped topping mix||1 1⁄2 Ounce|
|Toasted slivered almonds||2 Tablespoon|
Calories 568 Calories from Fat 72
% Daily Value*
Total Fat 9 g14%
Saturated Fat 3.3 g16.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1410.8 mg58.8%
Total Carbohydrates 121 g40.3%
Dietary Fiber 3.1 g12.4%
Sugars 81.4 g
Protein 4 g8.4%
Vitamin A 0.5% Vitamin C 38.9%
Calcium 7.3% Iron 3.1%
*Based on a 2000 Calorie diet
Cut cake crosswise in half.
Wrap, label and freeze one half for future use.
Cut remaining cake half into 8 pieces; split each piece horizontally.
Arrange half the pieces in 2 quart glass serving bowl, cutting pieces to fit shape of bowl.
Sprinkle 2 teaspoons of the sherry on cake pieces in bowl.
Pour half the strawberries on cake pieces; spread half the pudding (1 cup) on strawberries.
Repeat with remaining cake pieces, sherry, strawberries and pudding.
Prepare whipped topping mix as directed on package; spread on trifle.
Sprinkle almonds on top.
Cover and refrigerate at least 1 hour.
(Can be served immediately.)