Summer Recipe Contest – Winner #2
Congratulations, Lisa Brock!
Strawberry Trifle
Cake:
1 box butter cake mix
1/2 cup butter
3 large eggs
1 cup milk
Pudding:
2 (3.4 oz) boxes vanilla pudding
4 cups milk
16 oz container sour cream
2 (8 oz) containers whipped topping
2 lbs of fresh strawberries
Mix cake mix, butter, eggs, and 1 cup milk and bake according to package directions in 13x9 inch pan. Cool completely for at least 1 hour.
Mix pudding, 4 cups milk, sour cream, and whipped topping. Reserve 1-1/2 cups whipped topping for top of trifle.
Remove tops from strawberries and slice strawberries into thin slices.
Using 3-1/2 quart trifle bowl. Tear cake into medium pieces. Begin layering cake, strawberries, and then pudding into the trifle bowl. Continue the layers, filling the bowl. Top entire dessert with the reserved layer of whipped topping. Slice a few strawberries for garnish. Refrigerate overnight (best results) or at least 4 hours before serving.