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Alli D’s Strawberry Trifle, modified from Debra D.

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Serves about 20-30 people | Prep Time about 25-30 minutes | Cook Time 0 minute

Why I Love This Recipe

This is my mom’s special recipe, and we make them it whenever there is an occasion. It is very colorful and delicious! CHEMISTRY INFORMATION: In addition to the mixtures shown below, the pure substance is the water(H2O) you wash the strawberries with and washing my hands. Mixing the instant pudding and the milk and putting the trifle together are both physical changes. When the strawberry plant grows it goes through photosynthesis and after people eat the strawberry trifle they digest it and both are chemical changes taking place.

Submitted by: "Allison D"

Ingredients You'll Need

Approximately 3 lbs. strawberries - Optional/additional: Blueberries
2 packages Instant JELL-O vanilla pudding
4 cups cold milk
3 – 4 cups Cool Whip
2 (16 oz. - family size) - Sara Lee pound cake


Start by making the pudding first, because that will need to set – make it as the package directs

Wash and chop the strawberries into small bite size pieces

Once the pudding has set, remove it from the fridge and add in 1 cup of Cool Whip or whipped cream – blend well

Slice your pound cake into 1/2″ slices

Now, the layering begins!

Using a large glass trifle bowl, put down a layer of pound cake

Spoon in an even layer of the pudding

Spoon in an even layer of strawberries (and blueberries if desired)

Repeat these layers until you’ve reached the top!

Depending on the size of your bowl you might have some leftover – I just make a smaller, less attractive (but equally as tasty) trifle with the leftover in a Tupperware

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