I've expounded on it a couple of times previously, however we have a fabulous little strawberry ranch around 30 minutes not far off. I've taken the children there consistently since my most youthful was 2. (I have the absolute cutest pictures of them in the strawberries.)
Over the most recent couple of years we've planned our visit so we had the option to pick strawberries, blackberries, potatoes and two or multiple times, even peaches.
How great does that look? The sweet strawberries, velvety pudding and pound cake truly met up and shout heavenliness in this overly simple strawberry fool formula. They state a photograph can express a 1000 words, and I just I don't figure I can say more than the photograph underneath does, lol. You need to make this fool formula at your next circumstance.
- 32 oz (2 lbs container) fresh strawberries
- 16 oz container pound cake, cubed
- 1.5 oz package of instant vanilla pudding (the one with 6 servings)
- 3 cups milk (for the pudding)
- 8 oz tub of Cool Whip
- 1/2 cup sugar
Instructions
- Add the sugar to the strawberries and toss to coat. Set aside in the fridge for 30 minutes, tossing at least once or twice more..
- Prepare the pudding as directed. Gently fold in Cool Whip. Set aside in the fridge, til needed.
- After the strawberries have sat with the sugar for at least 30 minutes, strain the strawberry sugar syrup into a container with a pourable lip. (That way you won’t waste any of that sweet strawberry syrup.)
- Layer your ingredients into the trifle bowl in this order: 1/3 pound cake, then pour 1/3 of strawberry syrup over the pound cake, 1/3 of pudding mixture and then 2/5 of strawberries. Repeat these layers twice more, the final layer of strawberries should be slightly less. (1/5 verses the 2/5 used in earlier layers)
- Refrigerate strawberry trifle for at least 2 hours before serving. Enjoy!
Read more our recipe The Best Mini Mint Cheesecake #desserts #cakerecipe #chocolate #fingerfood #easy
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