Ingredients:
2-10 Ounce Boxes of Frozen Strawberries in their own syrup….Thaw at Room Temp and keep syrup.
Large Tub of Cool Whip Lite
2 Cans (20 ounce) of Crushed Pineapple (Drain Well thru a Strainer)
2 Large packages of Instant Vanilla Pudding. (Not the small ones)
2 Entenmann’s ( or comparable) Sour Cream Pound Cakes
Directions:
For best presentation, use a clear Trifle bowl on a pedestal.
Defrost Strawberries and Drain Pineapple
Prepare Pudding according to Direction and keep in Refrigerator for a few minutes to set
Start Layering:
Layer bottom of Trifle Dish with Thin Slices (1/2”) of Pound Cake
Follow with layers of:
½ of Pudding
½ of Strawberries
Slices of Pound Cake
½ of Pineapple
Pound Cake
Remainder of Pudding
Remainder of Strawberries
Remaining Pound Cake - Reserve a few slices for finishing the top.
Remaining Pineapple
Cool Whip
Add Peaks to Cool Whip with a Spoon and Sprinkle Pound Cake Crumbs on top for color.
Add a few toothpicks halfway into top and cover with Saran Wrap. The toothpicks will hold the Saran Wrap up like a tent. Just don’t forget to remove them before serving.
Refrigerate till ready to serve.
