"My uncle shared this recipe with me years ago. I carried it off to college, and, then, later as a dish to share." -Erin Williams, Lilburn
1 frozen rectangle pound cake
1 large container whipped topping
1 package vanilla pudding mix
2 cups milk or evaporated milk
1 package frozen sliced strawberries, thawed, and fresh strawberries for topping
Lime juice to taste
Prepare pudding per directions on box, using milk or evaporated milk for taste preference. Mix whipped topping into pudding until smooth. Stir sliced strawberries with lime juice and set aside.
Cut pound cake into cubes or strips and loosely layer the bottom of your trifle dish. Dollop several spoonfuls of the pudding mixture on top of the cake. Layer several spoonfuls of strawberries on top of pudding. Repeat layering the pudding mixture and strawberries until gone, ending with pudding mixture on top. Decorate the top with slices of fresh strawberries.
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