Strawberry Chocolate Pound Cake (Printable Version)
# What You'll Need:
→ Pudding
01 -
2 boxes (3.4 ounces each) instant chocolate pudding mix
02 -
4 cups milk (2% recommended)
→ Cake
03 -
2 boxes (16 ounces each) Sara Lee frozen pound cake, thawed
→ Toppings
04 -
3 cups sliced fresh strawberries
05 -
8 ounces fresh whipped cream
# Step-by-Step Directions:
01 -
Combine pudding mix with milk according to package directions. Refrigerate to thicken.
02 -
Slice pound cake into squares. Place a layer of pound cake in the bottom of a glass trifle bowl.
03 -
Spread 2 cups of pudding evenly over the pound cake layer.
04 -
Spread 2 cups of whipped cream over the pudding layer.
05 -
Layer 2 cups of sliced strawberries over the whipped cream.
06 -
Repeat the layers of pound cake, pudding, whipped cream, and strawberries.
07 -
Serve immediately for best flavor and texture.
# Helpful Notes:
01 -
For best results, assemble the trifle shortly before serving.