Strawberry Shortcake Trifle

This is the easiest recipe in the world and it is often my go-to dessert when I have to take a dish to a picnic or some other type of gathering and I'm running short on time. It is quick and easy, but oh so yummy too. There are so many variations that you can make of this dessert. Sometimes I use chocolate cake, chocolate pudding and crushed candy bars instead of the fruit - talk about a chocolate explosion - delish!! The trifle bowl shows off all the yummy layers and makes a nice presentation, so be sure to make it in one of these bowls if you have one.

Strawberry Shortcake Trifle

One French Vanilla or Yellow Cake baked in a 9 x 13 inch pan

(prepare as directed on cake mix box)

1 large Box Vanilla Instant Pudding

2 1/2 Cup Milk

1 - 8 oz. container of Cool Whip

Sliced Strawberries

Bake cake as directed in a 9 x 13 inch pan. Cool cake completely.

Mix pudding and milk with a whisk for 2 minutes; set aside.

Crumble 1/4 of the cake on the bottom of your trifle bowl. Next layer half of the pudding onto the cake. Spread half of the cool whip over pudding and top with fresh strawberries.

Follow with another layer of crumbled cake, pudding, cool whip and strawberries.

Since you only use half of the cake, you can freeze the other half to make this again another day or you can just grab a fork and dig in like I do most of the time. Enjoy!