Strawberries and Cream Trifle
10 to 12
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1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
1 1/2 cups cold water
1 (4-serving size) package instant vanilla flavor pudding and pie filling mix
1 (8 oz.) container frozen whipped topping
4 cups sliced fresh strawberries
Smucker's® Strawberry Preserves
1 large (9-inch) prepared angel food cake, cut into 3/4-inch cubes (about 8 cups)
Additional fresh strawberries for garnish
2 tablespoons sliced almonds
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.