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  1. #1

    Default Strawberry Trifle

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    2 pint baskets California strawberries, washed and hulled
    1/2 cup granulated sugar
    2 cups water - divided use
    1 1/2 tablespoons cornstarch
    1 tablespoon lemon juice
    1 (14-ounce) can sweetened condensed milk
    1 (3.5-ounce) package instant vanilla pudding mix
    2 cups whipping or heavy cream, whipped
    1 (12-ounce) ready-made pound cake, cubed
    Mint leaves (optional)
    Slice berries, reserving 6 for garnish. Place 1 cup of the sliced berries in saucepan with sugar and 1/4 cup water. Bring to boil. Cook 3 minutes; remove from heat. Mix cornstarch and 1/4 cup cold water. Stir into strawberry mixture. Cook and stir until thick (about 2 minutes). Add lemon juice. Cool to room temperature.
    Combine sweetened condensed milk and remaining 1 1/2 cups cold water in a bowl. Add instant vanilla pudding mix and beat well. Chill for 5 minutes.
    Cut pound cake into bite-size cubes.
    Meanwhile, beat cream until stiff. Fold into the pudding mixture.
    Layer pudding, pound cake, sliced strawberries, and strawberry mixture. Repeat the layers; garnish with reserved strawberries and mint leaves.
    Makes 12 servings.

    Cooking Tip: Can also be prepared using stemmed glasses or individual glass serving dishes.



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