Festive Strawberry Trifle |
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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 6 |
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This is a to die-for strawberry trifle. It is easy to make, or can be used with frozen berry slices, as well. This is beautiful for all holidays, dinner parties or just to treat yourselves! I found this on Diana's Desserts and have made a few minor changes, not that it needed it, but I can't help myself. Ingredients:
24 ladyfingers or 1 chocolate pound cake or 1 regular poundcake |
8 ounces cream cheese |
16 ounces sour cream |
1 (3 1/2 ounce) package vanilla pudding mix |
1 cup milk |
3/4 cup granulated sugar |
2 pints fresh strawberries, washed and hulled, halved or |
frozen strawberries, halved, if necessary |
1/4 cup sliced almonds |
2 -3 cups whipped cream |
1 teaspoon almond extract |
amaretto, to douse the cubed cake |
6 -10 strawberries |
chocolate curls |
Directions:
1. Arrange a layer of lady fingers or chocolate pound cake cubes in the bottom of a large glass trifle bowl or other glass bowl, and douse with amaretto.
2. Whip the cream cheese and sour cream with sugar and add the pudding mixed with milk until you get a smooth mixture.
3. Divide mixture into two and cover the lady fingers or chocolate pound cake or regular pound cake, that has had a sprinkling or two of amaretto over and through it, with half the quantity.
4. Decorate with strawberry halves and sliced almonds, and cover with whipped cream.
5. Repeat the arrangement of the layers, and top with whole strawberries and whipped cream.
6. Garnish trifle with chocolate curls.
7. Keep trifle refrigerated long enough to allow to chill and for the flavors to marry.
8. Enjoy!
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