Strawberry Trifle

 

My mom had this cookbook from the Eagle Brand Sweetened Condensed Milk that my brother and I used a lot to make desserts as kids. I usually combine the strawberries with a little bit of strawberry jam but I might not do that next time so it isn’t as sweet. I also have done it both ways, combining the pudding with the whipped cream and keeping them separate.

 

Strawberries and Cream Trifle Recipe

Ingredients

• 1 (14 oz.) can Eagle Brand^® Sweetened Condensed Milk
• 1 1/2 cup cold water
• 1 (4-serving size) package instant vanilla flavor pudding and pie filling mix
• 1 (8 oz.) container frozen whipped topping (use Cool Whip a lot. Sometimes use heavy whipping cream by whipping 2 cups heavy cream, 6 tablespoons powdered sugar, 1 teaspoon vanilla extract and a dash of cream tartar).
• 4 cup sliced fresh strawberries
• 1 cup strawberry preserves
• 1 large (9-inch) prepared angel food cake, cut into 3/4-inch cubes (about 8 cups) (used Lidl pound cake; frequently also use the Sara Lee pound cake)
• Additional fresh strawberries for garnish (garnished with berries and powdered sugar)
• 2 tablespoon sliced almonds (omitted)

 

Instructions

• WHISK sweetened condensed milk and water in large bowl. Add pudding mix. Whisk 2 minutes until well blended. Refrigerate 5 minutes. Fold in whipped topping.
• STIR together sliced strawberries and preserves. Spoon 2 cups pudding mixture into bottom of 4-quart clear glass trifle bowl or round glass serving bowl. Top with half the cake cubes, half the strawberries and half the remaining pudding mix. Repeat layers, ending with pudding.
• REFRIGERATE 3 to 4 hours or until set. Garnish top of trifle with additional sliced strawberries and almonds just before serving.