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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 10 |
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This is a modification of a recipe a friend gave me about 15 years ago. This is very simple and always knocks their socks off at potlucks, I think it's the toasted Almonds. While this is a Trifle it doesn't contain Sherry. Ingredients:
1 (18 ounce) box cake mix (preferable a brand that has pudding in the mix ) |
3 eggs |
1 1/3 cups water |
1/3 cup oil |
2 (10 ounce) boxes frozen strawberries |
1 (12 ounce) box instant vanilla pudding |
4 cups milk |
1 (12 ounce) container cool whip |
1 cup sliced almonds |
Directions:
1. Bake the cake using eggs, water, and oil. If your cake mix calls for different amounts just go ahead and follow the box directions.
2. As the cake is baking, thaw the strawberries and make the pudding using the milk (again if the box calls for a different amount of milk follow the instructions on the box.).
3. After the cake is cooked, toast the almonds on a cookie sheet for about 5 minutes, becareful not to burn them! Almonds should be lightly browned.
4. Slice the cake into cubes/chunks.
5. Assemble the dessert in a wide and deep bowl as follows: cake, strawberries, pudding, cool whip and almonds. Continue layering until you run out of ingredients or you run out of bowl.
6. As I assemble I pack as much cake as I can in the layer & I usually make sure I'm generous with the strawberries. I also push the layers down to get as many as I can into the bowl. I almost always have stuff left over and assemble the extras into another bowl. That way I can have a huge serving the night before I take this to a potluck.
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