Wednesday, March 13, 2013
My whole family loves this recipe -- the taste is refreshing and light. Perfect in the spring or summer when locally grown strawberries are available. You can use pound cake or yellow cake in place of the angel food cake. You can also assemble it in individual wine glasses or martini glasses for a different look.
1 (14 oz can) sweetened condensed milk
1-1/2 cups cold water
1 (4-serving size) package instant vanilla pudding mix
1 (8 oz) container frozen whipped topping
4 cups sliced fresh strawberries
1/4 cup strawberry preserves
1, 9-inch prepared angel food cake, cut into 3/4 inch cubes
Additional stawberries for garnish
Chocolate shavings, optional for garnish
Whisk the sweetened condensed milk and water in a large bowl. Add pudding mix. Whisk 2 minutes. Refrigerate for 5 minutes. Fold in whipped topping.
Stir together strawberries and preserves. Spoon 2 cups pudding mixture into bottom of a 4-qt clear glass trifle bowl. Top with 1/2 cake cubes; 1/2 strawberries and 1/2 remaining pudding mix. Repeat, ending with pudding. Refrigerate 3-4 hours or until set. Garnish with additional strawberries and shaved chocolate before serving.