Ingredients
Equipment
Method
- In a large bowl, whisk together the vanilla pudding mix and milk until smooth. Let sit for 5 minutes to thicken slightly.
- In a trifle bowl or individual cups, layer half of the pound cake cubes at the bottom.
- Add half of the sliced strawberries evenly over the cake layer.
- Spread half of the vanilla pudding over the strawberries.
- Add half of the whipped topping over the pudding layer.
- Repeat layers with remaining cake, strawberries, pudding, and whipped topping.
- Garnish with fresh mint sprigs or whole strawberries, if desired.
- Cover with plastic wrap and refrigerate for at least 1 hour before serving.
Notes
Feel free to substitute vanilla pudding with lemon or chocolate flavors, and replace pound cake with angel food or sponge cake for variety. Best served chilled. Store leftovers tightly covered in the fridge for 2–3 days.
