Strawberry Shortcake Trifle

The weather is getting warmer, and it’s  time to start whipping up our favorite spring and summer desserts! yum!

I love a good trifle, because it can be prepared the night before!  I have been making Paula Deen’s trifle for years now… It is perfect for entertaining and always a big hit! 
Ingredients

1 large angel food cake

For the custard:

1 (8-ounce) package cream cheese, softened

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) container frozen whipped topping, thawed

For the glaze:

1 cup sugar

3 tablespoons cornstarch

3 tablespoons strawberry gelatin (recommended: Jell-O)

1 cup water

2 cups fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters)

Whole fresh strawberries and mint leaves, for garnish

Directions

1. Slice cake, using a serrated knife, horizontally into 3 equal layers.

2. Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.

3. In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.

4. Place 1 layer of cake in a large clear punch or trifle bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.

5. Chill until served. 

Happy Tuesday, y’all!! Xoxo N

Advertisements

2 thoughts on “Strawberry Shortcake Trifle

I love to hear from you! Leave a comment here! :) XO Narci

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s